Eggplant Caponata Recipe

Eggplant Caponata Recipe

  • Ingredients 19 Count
  • Nutrition 270 Calories
  • Directions 3 Hours

8 servings

Ingredients

imperial units us metric
  • 1 eggplant (14 pounds total cut into 1 inch cubes)
  • 1 tbsp kosher salt
  • 3/4 cup olive oil (extra virgin)
  • 3 stalks celery (cut into 12 inch dice)
  • 1/4 bulb fennel (cut into 12 inch dice)
  • 1/2 zucchini (cut into 12 inch dice)
  • 1 clove garlic cloves (minced)
  • 1/2 onion (cut into 12 inch dice)
  • 11/2 tomatoes (cut into 12 inch dice)
  • 1/2 cup green olives (favorite variety will be perfect pitted and coarsely chopped)
  • 1/4 cup capers (drained)
  • 1/4 cup raisins
  • 1/4 cup white wine vinegar
  • 1 tbsp granulated sugar
  • salt
  • black pepper
  • 1/4 cup pinenuts (lightly toasted)
  • 1/3 cup toast (raw almonds lightly)
  • 1/4 cup fresh basil (minced)

Directions

BPrep Time30 min

BTotal Time3 hr

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Nutrition Facts

Amount Per Serving
Calories 270 Calories from Fat 220
% Daily Value *
Total Fat 24g 37%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1260mg 53%
Potassium 340mg 10%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 16%
Sugars 6g
Protein 2g
Vitamin A 8%
Vitamin C 15%
Calcium 4%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

salty
savory
sour
bitter
sweet
spicy

Comments

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