6 July, 2015

Caponatina

Name: Caponatina
Prep time: 30 min
Cook time: 20 min
Yield: 4 People
Ingredients: 4 Eggplants (Diced); 4 Onions (Diced); 4 Celery (Diced); 12 Olives (Green Sicilian Slided); 1/2 cup Vinegar; 3/4 tsp salt; 1 1/2 cup olive oil; 1 small tomato paste; 1/2 cup Capers; 1/4 cup sugar; 1/2 tsp Pepper

Posted in : Antipasti on July 6, 2015 by : plessc Tags: Caponata, Eggplant

Caponata: Is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.

Caponatina

Eggplant

Servings	Prep Time
4 People	30 Minutes

Cook Time

20 Minutes

Servings	Prep Time
4 People	30 Minutes

Cook Time

20 Minutes

Caponatina

Eggplant

Servings	Prep Time
4 People	30 Minutes

Cook Time

20 Minutes

Servings	Prep Time
4 People	30 Minutes

Cook Time

20 Minutes

Ingredients

4 Eggplants Diced
4 Onions Diced
4 Celery Diced
12 Olives Green Sicilian Slided
1/2 cup Vinegar
3/4 tsp salt
1 1/2 cup olive oil
1 small tomato paste
1/2 cup Capers
1/4 cup sugar
1/2 tsp Pepper

Servings: People

Instructions

Peel and dice eggplant.
Sauté onions in oil until lightly brown.
Add celery and rest of the ingredients.
Cook for 20 minutes.

Recipe Notes

Nutrition Facts

Serving size: 1/4 of a recipe (27.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories	939.26
Calories From Fat (77%)	724
% Daily Value
Total Fat 82.23g	127%
Saturated Fat 11.45g	57%
Cholesterol 0mg	0%
Sodium 998.08mg	42%
Potassium 1390.22mg	40%
Total Carbohydrates 54.14g	18%
Fiber 18.99g	76%
Sugar 29.33g
Protein 6.72g	13%

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