Sicilian Eggplant Caponata

KATIE AT THE KITCHEN DOOR
17Ingredients
45Minutes
570Calories

Ingredients

US|METRIC
  • 1/4 cup olive oil
  • 1 eggplant (large, cut into 1-inch cubes)
  • 1 sweet red pepper (seeded and cut into 1-inch pieces)
  • 2 teaspoons dried oregano
  • 1/2 teaspoon red pepper flakes
  • sea salt
  • 4 garlic cloves (peeled and thinly sliced)
  • 1 onion (small, minced)
  • 1 handful basil leaves (torn into pieces)
  • 1 handful parsley leaves (roughly chopped)
  • 1 handful mint leaves (roughly chopped)
  • 4 medium tomatoes (cut into large pieces)
  • 3 tablespoons capers (drained)
  • 16 green olives (cut in half)
  • 1 tablespoon apple cider vinegar
  • 1 loaf sourdough bread (for serving)
  • 1/2 cup ricotta cheese (for serving)
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    NutritionView More

    570Calories
    Sodium52% DV1250mg
    Fat32% DV21g
    Protein39% DV20g
    Carbs26% DV78g
    Fiber40% DV10g
    Calories570Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol15mg5%
    Sodium1250mg52%
    Potassium980mg28%
    Protein20g39%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate78g26%
    Dietary Fiber10g40%
    Sugars12g24%
    Vitamin A70%
    Vitamin C120%
    Calcium20%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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