Try this Linda Mccartneys Aubergine Caponata recipe, or contribute your own.
Suggest a better description1. Dice the aubergine into small cubes and sprinkle generously with salt. Leave on a plate for about 20 minutes to draw out the bitterness. 2. While the aubergine is standing prepare the rest of the ingredients. Chop the onion, celery, olives and capers into small pieces. 3. Heat the olive oil in a deep frying pan and saute the onion and celery for about 5 minutes, until lightly browned. Now wash the salted aubergine thoroughly, drain and add to the saute, a few cubes at a time so the pieces do not absorb too much oil. However, add more oil if necessary. 4. Add the remaining ingredients, cover the pan and simmer, over a medium heat, for 30 minutes.
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Serving Size: 1 Serving (766g) | ||
Recipe Makes: 1 servings | ||
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Calories: 390 | ||
Calories from Fat: 116 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1096mg | 38 % | |
Potassium 1461.9mg | 38 % | |
Total Carbohydrate 69.9g | 21 % | |
Dietary Fiber 22.4g | 90 % | |
Sugars, other 47.5g | ||
Protein 7.8g | 11 % | |
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: 390
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