Try this Red Pepper Caponata recipe, or contribute your own.
Suggest a better descriptionLightly saute the onion, peppers and sliced garlic in the olive oil until they soften; sprinkle with salt as they cook. Add the tomatoes, jalapeno, cumin, turmeric, ginger, saffron, fennel and sugar; cook for 10 minutes or so, until thickened and saucelike. Stir in the capers, olives, raisins and lemon juice. Taste for seasoning; you want a sweet- sour-spicy balance. Adjust the sugar, lemon juice and spices accordingly. Stir in the marjoram and/or parsley and the reserved chopped garlic, taste for seasoning and set aside to cool. Serve as a sauce with the chicken, or as a spread for crostini. Serves 4. PER (4th) SERVING: 185 calories, 2 g protein, 21 g carbohydrate, 12 g fat (2 g saturated), 0 mg cholesterol, 281 mg sodium, 3 g fiber. Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN Notes: "This is a variation on the classic Sicilian recipe, using peppers instead of eggplant. A caponata is sweet and sour, and very savory, much like a contemporary European chutney. This one is spicy, too -- a small dab on the citrus-spiced chicken breasts enlivens it brilliantly." Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 4 | ||
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Calories: 274 | ||
Calories from Fat: 115 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 172.4mg | 6 % | |
Potassium 602.6mg | 16 % | |
Total Carbohydrate 41.6g | 12 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 37.4g | ||
Protein 2.8g | 4 % | |
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: 274
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