Eggplant (Aubergine) Caponata Recipe

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Eggplant (Aubergine) Caponata
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Ingredients:

Directions:

  1. Combine all ingredients in a large enameled or stainless steel pot.
  2. Bring to a healthy simmer, stirring occasionally.
  3. You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
  4. The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
  5. Serve with garlic bread or croistini.
  6. If you decide to freeze this, it will stay for 2 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 149.41 Kcal (626 kJ)
Calories from fat 108.11 Kcal
% Daily Value*
Total Fat 12.01g 18%
Sodium 554.45mg 23%
Potassium 213.94mg 5%
Total Carbs 10.22g 3%
Sugars 6.55g 26%
Dietary Fiber 3.05g 12%
Protein 1.23g 2%
Vitamin C 15.3mg 26%
Iron 0.2mg 1%
Calcium 28.2mg 3%
Amount Per 100 g
Calories 110.6 Kcal (463 kJ)
Calories from fat 80.03 Kcal
% Daily Value*
Total Fat 8.89g 18%
Sodium 410.42mg 23%
Potassium 158.36mg 5%
Total Carbs 7.56g 3%
Sugars 4.85g 26%
Dietary Fiber 2.26g 12%
Protein 0.91g 2%
Vitamin C 11.4mg 26%
Iron 0.2mg 1%
Calcium 20.9mg 3%

* 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

  • 3.4
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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