Eggplant-Olive Caponata
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 43
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 137
- Total: 10 min
- Prep: 10 min
Ingredients
1 cup reserved roasted vegetables from Roasted Vegetable stew
1 cup diced fresh beefsteak tomatoes
1/2 cup diced pitted kalamata olives
2 tablespoons chopped fresh parsley leaves
Directions
- In a medium bowl, combine roasted vegetables, tomatoes, olives, and parsley. Mix well to combine.