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Suggest a better descriptionIn large stainless steel Dutch oven or saucepan, heat 2 tablespoons oil over Medium-High heat. Stir in eggplant. Cook, stirring until lightly browned, about 3-4 minutes. Remove to dish. Add remaining 2 tablespoons oil and cook celery and onion until softened, about 5 minutes. Return eggplant to pan; stir in tomatoes, olives, wine vinegar, capers, tomato paste, sugar, anchovy paste, salt and pepper. Bring to boil; reduce heat and simmer, uncovered, stirring freqently, about 10-15 minutes. Stir in pine nuts. Transfer caponata to serving bowl, cover and refrigerate until ready to serve. Makes 4 cups. The Toronto Star, Sept. 15, 99 MC formatting by bobbi744@acd.net NOTES : This zesty Sicilian eggplant dish is best served at room temperature as a salad, relish or side dish. Drained canned tomatoes can replace fresh tomatoes. Recipe by: The Toronto Star, Sept. 15, 99 Posted to EAT-LF Digest by Roberta Banghart
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Serving Size: 1 Serving (833g) | ||
Recipe Makes: 1 servings | ||
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Calories: 402 | ||
Calories from Fat: 158 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 906.6mg | 31 % | |
Potassium 752.9mg | 20 % | |
Total Carbohydrate 60.9g | 18 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 55.4g | ||
Protein 4.8g | 7 % | |
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: 402
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