Directions:
- Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté 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.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.09 Kcal (695 kJ) | ||
| Calories from fat | 105.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.73g | 18% | |
|---|---|---|---|
| Sodium | 173.8mg | 7% | |
| Potassium | 503.1mg | 11% | |
| Total Carbs | 14.09g | 5% | |
| Sugars | 8.03g | 32% | |
| Dietary Fiber | 5.29g | 21% | |
| Protein | 2.9g | 6% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 0.8mg | 5% | |
| Calcium | 45.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 73.65 Kcal (308 kJ) | ||
| Calories from fat | 46.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.2g | 18% | |
|---|---|---|---|
| Sodium | 77.07mg | 7% | |
| Potassium | 223.08mg | 11% | |
| Total Carbs | 6.25g | 5% | |
| Sugars | 3.56g | 32% | |
| Dietary Fiber | 2.35g | 21% | |
| Protein | 1.29g | 6% | |
| Vitamin C | 4.8mg | 18% | |
| Iron | 0.4mg | 5% | |
| Calcium | 20.1mg | 5% | |
* 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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