Try this Eggplant Caponata 2 recipe, or contribute your own.
Suggest a better descriptionWash eggplant, cut 1/2" cubes. In skillet, saute eggplant in 1/2 c olive oil until tender and golden brown. Remove eggplant and set aside. In same skillet, add 2 T of oil and saute onion and celery until tender, about 5 minutes. Return eggplant to skillet, stir in tomato sauce, bring to boil. Reduce heat and simmer covered for 15 minutes. Add vinegar, sugar, capers, salt, pepper, and olives simmer covered stirring occaionally for an additional 20 minutes. Cover eggplant, refrigerate overnight. To serve - turn mixture into serving bowl and surround with toasted rounds. Posted to MM-Recipes Digest by Paula
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 143 | ||
Calories from Fat: 47 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 275.7mg | 10 % | |
Potassium 401.4mg | 11 % | |
Total Carbohydrate 22.8g | 7 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 18.5g | ||
Protein 2g | 3 % | |
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: 143
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