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Eggplant Caponata - Food Network

Eggplany Caponata

 

Directions

  1. Cook 1 chopped onion in a skillet with 1/4 cup olive oil, 3 minutes. Add 1 each chopped celery stalk and eggplant; cook 4 minutes. Add 1 chopped red bell pepper and cook 3 minutes. Add 3 tablespoons golden raisins, some chopped oregano and 1/2 cup water; simmer 8 minutes. Add 1 cup halved grape tomatoes and 1 tablespoon each cider vinegar and capers; cook 7 minutes. Season with salt and pepper and top with torn basil.
  2.  
  3. SERVES 6
  4. Calories: 138
  5. Total Fat: 9 grams
  6. Saturated Fat: 1 grams
  7. Protein: 2 grams
  8. Total carbohydrates: 14 grams
  9. Sugar: 7 grams
  10. Fiber: 4.5 grams
  11. Cholesterol: 0 milligrams
  12. Sodium: 199 milligrams

https://www.foodnetwork.com/recipes/food-network-kitchen/eggplant-caponata-recipe-2105951

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