Directions:
- Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. DO AHEAD: Caponata can be prepared 2 hours ahead. Let stand at room temperature.
- Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.
- Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.41 Kcal (504 kJ) | ||
| Calories from fat | 40.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 7% | |
|---|---|---|---|
| Sodium | 189.54mg | 8% | |
| Potassium | 486.94mg | 10% | |
| Total Carbs | 19.93g | 7% | |
| Sugars | 15.48g | 62% | |
| Dietary Fiber | 5.59g | 22% | |
| Protein | 2.3g | 5% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 48.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 48.58 Kcal (203 kJ) | ||
| Calories from fat | 16.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 7% | |
|---|---|---|---|
| Sodium | 76.48mg | 8% | |
| Potassium | 196.47mg | 10% | |
| Total Carbs | 8.04g | 7% | |
| Sugars | 6.24g | 62% | |
| Dietary Fiber | 2.26g | 22% | |
| Protein | 0.93g | 5% | |
| Vitamin C | 2.4mg | 10% | |
| Iron | 0.2mg | 2% | |
| Calcium | 19.7mg | 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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