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Eggplant Caponata Recipe

Eggplant Caponata Recipe

  • Ingredients 19 Count
  • Nutrition 280 Calories
  • Total Time 3 Hours
  • Rating 1 1 1 1 1 1 Review
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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 onions (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

See a problem? Let us know

1 Reviews

1 1 1 1 1 (5.0 out of 5 stars)
1 1 1 1 1

Cathy S. 2016-02-11T21:34:48Z 1 1 1 1 1
If I could give this a higher rating I would This is delicious. Great with rice or pasta. Just as good hot as it is cold. Yummm!
T

Nutrition Facts

8 servings

Amount Per Serving
Calories 280 Calories from Fat 230
% Daily Value *
Total Fat 25g 38%
Saturated Fat 3.5g 18%
Trans Fat
Cholesterol 0mg 0%
Sodium 1280mg 53%
Potassium 390mg 11%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 16%
Sugars 7g
Protein 3g
Vitamin A 8%
Vitamin C 15%
Calcium 4%
Iron 8%
* 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

Recipe Tags

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