Directions:
- Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. saute until eggplant is soft and brown, about 15 minutes.
- Add diced tomatoes with juice, then red wine vinegar and drained capers.Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes.
- Season caponata to taste with salt and pepper. Mix in fresh basil.
- Transfer caponata to serving bowl. Sprinkle with toasted pine nuts.
- Serve warm, at room temperature, or cold
- (Caponata can be made 2 days ahead. Cover and chill.)
- This recipe yields 6 to 8 appetizer servings.
- Fresh basil brightens up this traditional eggplant spread.
- Serve it on baguette slices or crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.23 Kcal (591 kJ) | ||
| Calories from fat | 100.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.21g | 17% | |
|---|---|---|---|
| Sodium | 65.17mg | 3% | |
| Potassium | 369.71mg | 8% | |
| Total Carbs | 9.49g | 3% | |
| Sugars | 5.65g | 23% | |
| Dietary Fiber | 3.6g | 14% | |
| Protein | 2.16g | 4% | |
| Vitamin C | 10.7mg | 18% | |
| Iron | 0.3mg | 2% | |
| Calcium | 22.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 81.78 Kcal (342 kJ) | ||
| Calories from fat | 58.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.49g | 17% | |
|---|---|---|---|
| Sodium | 37.74mg | 3% | |
| Potassium | 214.09mg | 8% | |
| Total Carbs | 5.49g | 3% | |
| Sugars | 3.27g | 23% | |
| Dietary Fiber | 2.08g | 14% | |
| Protein | 1.25g | 4% | |
| Vitamin C | 6.2mg | 18% | |
| Iron | 0.2mg | 2% | |
| Calcium | 12.8mg | 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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