Try this Eggplant Caponata Sandwiches recipe, or contribute your own.
Suggest a better descriptionmakes 5 cups of caponata, enough for about 10 sandwiches Dutch oven or wide, deep sauté pan and add eggplant, bell pepper, onion, mushrooms, and garlic. Season with salt and pepper. Cook for about 10 minutes, until vegetables are soft.
Add the olives, tomato paste, vinegar, sugar, and oregano. Season again with salt and pepper. Lower heat to medium-low, cover, and cook for 30 minutes. Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan.
Allow caponata to cool. Spoon on bread, top with mozzarella and basil, and serve. Or, serve warm as a dip.
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Related: Good Question: Why Is My Roasted Eggplant Bitter?
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Serving Size: 1 (424g) | ||
Recipe Makes: 1 | ||
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Calories: 340 | ||
Calories from Fat: 233 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 34 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 4671.2mg | 161 % | |
Potassium 702.1mg | 18 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 18g | ||
Protein 6.4g | 9 % | |
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: 340
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