Try this Caponata (Eggplant Appetizer) recipe, or contribute your own.
Suggest a better descriptionSprinkle the eggplant withh the coarse salt and toss the cubes. Let them drain in a colander for 1/2 hr., then pat dry with paper towels. Preheat oven to 375 F. Heat olive oil in a 12" skillet and saute onion, peppers, and celery over med. high heat for 5 min., stirring. Add the eggplant and toss for another 5 min. Add the tomato puree, winer vinegar, sugar, and garlic and stir for 2 min. longer. In the skillet (if its ovenproof) or baking dish, bake the caponata, uncovered for 20 min. Add the olives and capers and stir well. Bake 15 min. more, or until most of liquid has evaporated. Cool the caponata, then taste and season with salt and pepper. Refrigerate, covered, for 24 hrs. before serving. Caponata will keep for at least a week in the fridge, or 6 mos. frozen. Yield: about 6 cups
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (912g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 553 | ||
Calories from Fat: 243 (44%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 27g | 36 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 3653.5mg | 126 % | |
Potassium 53.2mg | 1 % | |
Total Carbohydrate 75.7g | 22 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 75.6g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 553
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.