Eggplant Caponata
- Total:
- 25 min
- Cook:
- 25 min
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 138 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 199 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 4.5 grams
- Protein
- 2 grams
- Sugar
- 7 grams
Directions
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.
SERVES 6
Calories: 138
Total Fat: 9 grams
Saturated Fat: 1 grams
Protein: 2 grams
Total carbohydrates: 14 grams
Sugar: 7 grams
Fiber: 4.5 grams
Cholesterol: 0 milligrams
Sodium: 199 milligrams
Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine
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