Try this Eggplant Caponata recipe, or contribute your own.
Suggest a better descriptionCut eggplant into dice-sized cubes. Put in a colander and toss with the sea salt. Place a paper towel over the eggplant, then put the colander in the sink. Top with a plate or bowl to weight down the eggplant. Weight the plate or bowl with something, such as 1-pound can of tomatoes. Allow the eggplant about 30 minutes to drain into the sink.
Spray a non-stick skillet with EVOO cooking spray and heat over medium-high heat. Rinse and dry the eggplant well, then cook in the skillet until golden brown, tossing so all sides of the cubes are cooked. Remove the eggplant to a paper towel.
Return skillet to heat, lowering heat to medium-low. Add EVOO, onion, and garlic. Sauté until onion is soft and translucent (about 15 minutes). Add bell peppers, tomatoes, red pepper flakes, vinegar, and sugar, and cook until mixture breaks down into a more or less homogenous mixture (it should look more like a sauce than a stir-fry), about 30 minutes, stirring often to keep the caponata from sticking and burning.
Finally, add capers, olives, parsley, and basil. Stir thoroughly, and remove caponata from the heat. Allow to cool to room temperature, then serve or store in an airtight container in the refrigerator for up to 3 days. Serve with something crispy to dip.
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Serving Size: 1 Serving (1230g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 339 | ||
Calories from Fat: 24 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 8033.5mg | 277 % | |
Potassium 2591.8mg | 68 % | |
Total Carbohydrate 77.2g | 23 % | |
Dietary Fiber 28.4g | 113 % | |
Sugars, other 48.8g | ||
Protein 13g | 19 % | |
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: 339
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