Directions:
- In a large saucepan, saute onions and eggplant, seasoned with salt and pepper to taste, in 2-3 batches, until quite tender. Dice eggplant only when ready to saute the next batch. Remove each cooked batch to a large bowl. Add tomato sauce to the eggplant mixture. Place celery in a separate, small saucepan, with enough water to cover. Cook over medium heat until tender, drain, and add to mixture. Use the same small pan to heat the vinegar and sugar, over medium-high heat, stirring until the sugar dissolves. Add to the mixture and stir well to combine. Season with salt and pepper to taste.
- Serve cold or at room temperature on slices of Italian bread or French baguette. To toast the bread, brush with a little olive oil and broil for 1-2 minutes per side, or place on a hot grill pan for about 1-2 minutes per side.
- Caponatina may also be used as a side dish alone or with fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.93 Kcal (1875 kJ) | ||
| Calories from fat | 302.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.57g | 52% | |
|---|---|---|---|
| Sodium | 815.11mg | 34% | |
| Potassium | 796mg | 17% | |
| Total Carbs | 35.76g | 12% | |
| Sugars | 22.13g | 89% | |
| Dietary Fiber | 8.28g | 33% | |
| Protein | 3.89g | 8% | |
| Vitamin C | 14.5mg | 24% | |
| Iron | 0.5mg | 3% | |
| Calcium | 62.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 102.49 Kcal (429 kJ) | ||
| Calories from fat | 69.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.68g | 52% | |
|---|---|---|---|
| Sodium | 186.51mg | 34% | |
| Potassium | 182.13mg | 17% | |
| Total Carbs | 8.18g | 12% | |
| Sugars | 5.06g | 89% | |
| Dietary Fiber | 1.89g | 33% | |
| Protein | 0.89g | 8% | |
| Vitamin C | 3.3mg | 24% | |
| Iron | 0.1mg | 3% | |
| Calcium | 14.4mg | 6% | |
* 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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