Italian Caponata Recipe

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Ingredients:

Serving

Directions:

Cut eggplant into 1-inch cubes. Dust with 1 tablespoon salt and allow to drain in a colander.
Meanwhile, in a little olive oil, saute celery, carrot, and yellow onion for about 15 minutes. Use a large frying pan for this. Then saute the drained eggplant for 10 minutes in a little oil.
Place all of these in a heavy 2-quart kettle and add wine vinegar, sugar, canned tomatoes (mashed), tomato paste, green olives, capers, and anchovies, and let all of this simmer for 15 to 20 minutes. Add salt and pepper. Chill and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	193.84 Kcal (812 kJ)
Calories from fat	26.05 Kcal
		% Daily Value*
Total Fat	2.89g	4%
Cholesterol	3.83mg	1%
Sodium	2406.15mg	100%
Potassium	1423.57mg	30%
Total Carbs	36.73g	12%
Sugars	22.39g	90%
Dietary Fiber	13.3g	53%
Protein	8.64g	17%
Vitamin C	26.8mg	45%
Vitamin A	0.3mg	11%
Iron	2.4mg	13%
Calcium	135.6mg	14%

Amount Per 100 g
Calories	34.95 Kcal (146 kJ)
Calories from fat	4.7 Kcal
		% Daily Value*
Total Fat	0.52g	4%
Cholesterol	0.69mg	1%
Sodium	433.83mg	100%
Potassium	256.67mg	30%
Total Carbs	6.62g	12%
Sugars	4.04g	90%
Dietary Fiber	2.4g	53%
Protein	1.56g	17%
Vitamin C	4.8mg	45%
Vitamin A	0.1mg	11%
Iron	0.4mg	13%
Calcium	24.4mg	14%

* 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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