Directions:
- Peel and dice eggplants. Sauté in hot oil in a Dutch oven over medium-high heat 5 minutes; remove eggplant from pan, and set aside.
- Add onion to pan; sauté 5 minutes or until tender. Add tomato sauce and celery; sauté 5 minutes or until celery is tender.
- Return eggplant to pan; stir in capers and next 6 ingredients. Reduce heat, and simmer, stirring often, 20 minutes. Let cool 1 hour. Garnish, if desired. Serve with rustic bread slices.
- Note: Caponata may be stored in refrigerator up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.46 Kcal (1224 kJ) | ||
| Calories from fat | 210.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.43g | 36% | |
|---|---|---|---|
| Sodium | 695.47mg | 29% | |
| Potassium | 563.43mg | 12% | |
| Total Carbs | 20.18g | 7% | |
| Sugars | 13.05g | 52% | |
| Dietary Fiber | 7.2g | 29% | |
| Protein | 2.68g | 5% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 0.2mg | 1% | |
| Calcium | 42.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 100.36 Kcal (420 kJ) | ||
| Calories from fat | 72.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.04g | 36% | |
|---|---|---|---|
| Sodium | 238.66mg | 29% | |
| Potassium | 193.35mg | 12% | |
| Total Carbs | 6.93g | 7% | |
| Sugars | 4.48g | 52% | |
| Dietary Fiber | 2.47g | 29% | |
| Protein | 0.92g | 5% | |
| Vitamin C | 2.5mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 14.6mg | 4% | |
* 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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