Eggplant Caponata (Spicy)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 medium organic eggplant, trimmed and cut into quarter inch cubes1 medium organic red bell pepper, trimmed, seeded and cut into small pieces15-20 pepperoncini (spicy Tuscan peppers), trimmed and sliced1 cup capers in vinegar, drainedHalf jar Bionaturae organic tomato paste3 tbsps extra virgin olive oilHalf cup waterDried oregano, basil, garlic powder and ground black pepper to taste
In a large bowl, combine until smooth tomato paste, olive oil, water and spices to taste; If very thick, add more water.
Add eggplant, peppers and capers, mix well
Pour into large baking dish and bake, covered, in a 350 oven for one hour.
Serving Size: Makes 5 1/2 cup servings
Add eggplant, peppers and capers, mix well
Pour into large baking dish and bake, covered, in a 350 oven for one hour.
Serving Size: Makes 5 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 122.7
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 646.2 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 3.8 g
- Protein: 1.6 g
Member Reviews
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KMATHRE
Just printed this and can't wait to give it a try. Love eggplant. I have four growing in the garden along with the peppers. - 6/29/11
Reply from CD9779212 (6/29/11)
Oh Yum...Homegrown is fabulous! I hope you enjoy the recipe and thanks for using it! Enjoy...