Try this Roasted Eggplant Caponata recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400 degrees. Lay the eggplant slices on the baking sheet in a single layer. Roast for 20 to 25 minutes or until tender and lightly browned. Remove. Dice and reserve. In a large saute pan over medium heat, heat the oil and saute the onions, garlic, and celery until the onions are translucent, stirring occasionally. Add the tomatoes and cook for 2 to 3 minutes. Add the eggplant, capers, pine nuts, raisins, olives, brown sugar, and vinegar. Over moderate heat, cook for 6 to 8 minutes, stirring frequently. Season to taste with salt and chile flakes. Refrigerate, covered, for 4 hours or overnight. Bring to room temperature before serving. May be kept, refrigerated, for up to 5 days. This recipe yields 6 to 8 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9664 broadcast 08-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-22-1996 Recipe by: John Ash
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 6 servings | ||
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Calories: 87 | ||
Calories from Fat: 59 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 95.2mg | 3 % | |
Potassium 81.3mg | 2 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 5.5g | ||
Protein 1.1g | 2 % | |
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: 87
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