Caponata - Canned Recipe

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Caponata - Canned
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Ingredients:

Directions:

  1. Heat 5 Tbs olive oil in stockpot.
  2. Add eggplant that has been cut into 1 cubes.
  3. Stir fry 10-12 minutes until golden and touched with brown.
  4. Add remaining oil, onions, garlic, and celery and stir fry 10 minutes longer until golden.
  5. Mix in all remaining ingredients, cover, reduce heat to moderately low and simmer 1 hour, stirring about every 10 minutes.
  6. Uncover and cook until very thick, about the consistency of chutney.
  7. Prepare 3 pint sized jars.
  8. Ladle caponata into jars leaving 1 inch headspace.
  9. Wipe rims with a damp cloth.
  10. Seal with lids.
  11. Pressure cooker can pints at 10 pounds pressure for 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 435.59 Kcal (1824 kJ)
Calories from fat 305.75 Kcal
% Daily Value*
Total Fat 33.97g 52%
Sodium 1193.31mg 50%
Potassium 1149.79mg 24%
Total Carbs 32.38g 11%
Sugars 20.55g 82%
Dietary Fiber 11.29g 45%
Protein 5.58g 11%
Vitamin C 22.7mg 38%
Iron 0.6mg 3%
Calcium 90.4mg 9%
Amount Per 100 g
Calories 93.39 Kcal (391 kJ)
Calories from fat 65.55 Kcal
% Daily Value*
Total Fat 7.28g 52%
Sodium 255.85mg 50%
Potassium 246.52mg 24%
Total Carbs 6.94g 11%
Sugars 4.41g 82%
Dietary Fiber 2.42g 45%
Protein 1.2g 11%
Vitamin C 4.9mg 38%
Iron 0.1mg 3%
Calcium 19.4mg 9%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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