Directions:
- Preheat oven to 350 degrees.
- Peel the eggplant and cut into 1-inch cubes.
- Heat a large, heavy pan over medium heat and saute the eggplant, tomatoes, onion, green pepper and garlic until eggplant is tender; approximately 20 to 30 minutes.
- Add the remaining ingredients, except for the pine nuts and simmer 15 minutes.
- Toast pine nuts in oven until golden, about 8 minutes then sprinkle over caponata just before serving.
- Serve at room temperature with pita bread triangles or sliced baguette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.18 Kcal (738 kJ) | ||
| Calories from fat | 120.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.37g | 21% | |
|---|---|---|---|
| Sodium | 473.13mg | 20% | |
| Potassium | 347.2mg | 7% | |
| Total Carbs | 13.11g | 4% | |
| Sugars | 7.9g | 32% | |
| Dietary Fiber | 4.13g | 17% | |
| Protein | 2.14g | 4% | |
| Vitamin C | 47.1mg | 79% | |
| Vitamin A | 0.9mg | 32% | |
| Iron | 16.8mg | 93% | |
| Calcium | 34.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 89.67 Kcal (375 kJ) | ||
| Calories from fat | 61.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 21% | |
|---|---|---|---|
| Sodium | 240.8mg | 20% | |
| Potassium | 176.71mg | 7% | |
| Total Carbs | 6.67g | 4% | |
| Sugars | 4.02g | 32% | |
| Dietary Fiber | 2.1g | 17% | |
| Protein | 1.09g | 4% | |
| Vitamin C | 24mg | 79% | |
| Vitamin A | 0.5mg | 32% | |
| Iron | 8.6mg | 93% | |
| Calcium | 17.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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