Try this Caponata of Eggplant recipe, or contribute your own.
Suggest a better descriptionIn a large 12-inch to 14-inch sautJ pan, sautJ onions, garlic, pine nuts, currants and chili flakes in olive oil for 4 to 5 minutes over medium high heat until softened. Add eggplant, sugar, cinnamon and cocoa and continue to cook 5 minutes. Add thyme, tomato sauce, balsamic vinegar, salt and pepper and bring to boil. Lower heat and simmer 5 minutes. Cool to room temperature and serve on crostini or in middle of table with crostini on side to allow guests to serve themselves. Yield: 8 servings Recipe By :MOLTO MARIO SHOW #MB5611 Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 23:59:27 -0500 From: Meg Antczak
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Serving Size: 1 Serving (446g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1379 | ||
Calories from Fat: 1106 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 122.9g | 164 % | |
Saturated Fat 16.3g | 82 % | |
Monounsaturated Fat 84.7g | ||
Polyunsanturated Fat 17.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1069.1mg | 37 % | |
Potassium 837.8mg | 22 % | |
Total Carbohydrate 70.4g | 21 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 63.4g | ||
Protein 5.3g | 8 % | |
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: 1379
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