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Eggplant (Aubergine) Caponata Recipe

Eggplant (Aubergine) Caponata Recipe

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Ingredients:

Serving

2 large eggplants, diced in 1 inch cubes with peeling left on
2 large onions, chopped
2 cups celery, chopped
3 tbsp garlic, minced
1 (14 oz) can diced tomatoes
1 cup ripe black olives, sliced
1/4 cup capers (optional)
3 tbsp vinegar
4 tbsp sugar
1 tsp seasoning salt
1 cup water
1 bay leaf

Directions:

Wash eggplant and cut into 1-1/2 inch squares (leaving peeling on). Allow eggplant to dry or lightly pat with paper towel until dry.
In lightly greased frying pan, fry eggplant until done. Remove from pan and drain on paper towel.
After removing eggplant from frying pan, saute' onions and celery until soft, but not brown.
Add remaining ingredients to saucepan and stir well.
Cook this mixture for about 15 minutes, then add the eggplant into the mixture and simmer on low heat for 20 minutes to allow flavors to meld.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	119.89 Kcal (502 kJ)
Calories from fat	23.07 Kcal
		% Daily Value*
Total Fat	2.56g	4%
Sodium	744.69mg	31%
Potassium	542.74mg	12%
Total Carbs	23.23g	8%
Sugars	14.19g	57%
Dietary Fiber	7.23g	29%
Protein	3g	6%
Vitamin C	10mg	17%
Iron	0.9mg	5%
Calcium	73.7mg	7%

Amount Per 100 g
Calories	36.7 Kcal (154 kJ)
Calories from fat	7.06 Kcal
		% Daily Value*
Total Fat	0.78g	4%
Sodium	227.96mg	31%
Potassium	166.14mg	12%
Total Carbs	7.11g	8%
Sugars	4.34g	57%
Dietary Fiber	2.21g	29%
Protein	0.92g	6%
Vitamin C	3.1mg	17%
Iron	0.3mg	5%
Calcium	22.6mg	7%

* 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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