Ingredients:
- 1/4 lb olive, green and black olives just make sure they are pitted (i bought cracked garlic olives at the local italian deli)
Directions:
- In a deep skillet or pot, working over med heat, simmer garlic and crushed pepper in oil just a couple of minutes.
- Add peppers, onion, eggplant, celery, olives, raisins, capers and kosher salt. Cover pan and cook the veggies down, stirring occasionally, until eggplant begins to breakdown, about 10 to 12 minutes.
- Add tomatoes and parsley. Heat through and cook until all veggies are tender. Turn off heat. Dump caponata in bread bowl. Top with toasted nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.12 Kcal (390 kJ) | ||
| Calories from fat | 60.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.77g | 10% | |
|---|---|---|---|
| Sodium | 225.49mg | 9% | |
| Potassium | 218.99mg | 5% | |
| Total Carbs | 7.97g | 3% | |
| Sugars | 4.99g | 20% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 1.28g | 3% | |
| Vitamin C | 23.8mg | 40% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.8mg | 49% | |
| Calcium | 23.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 87.05 Kcal (364 kJ) | ||
| Calories from fat | 56.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 10% | |
|---|---|---|---|
| Sodium | 210.8mg | 9% | |
| Potassium | 204.72mg | 5% | |
| Total Carbs | 7.45g | 3% | |
| Sugars | 4.67g | 20% | |
| Dietary Fiber | 2.26g | 10% | |
| Protein | 1.2g | 3% | |
| Vitamin C | 22.2mg | 40% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.2mg | 49% | |
| Calcium | 21.9mg | 2% | |
* 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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