Eggplant Caponata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups Eggplant, cubed (drained)2 cups Zucchini, cubed1/4 cup Roasted Pine Nuts1/2 cup Green Olives, chopped2 tbsp Onions, chopped1 or 2 Cloves of Garlic, choppedDried or Fresh Italian HerbsExtra Virgin Olive Oil, Salt and Pepper
Cut the eggplant into small cubes and add salt, leave it to rest in the refrigerator overnight. Drain the liquid completely the next day.
Saute the eggplant, onion and garlic in olive oil. Add salt and pepper to taste, the herbs, and the cubed zucchini, continue cooking to desired tenderness. Mix in the pine nuts and olives. Serve cold or at room temperature. Enjoy!
Serving Size: Makes approximatelly 4 cups
Number of Servings: 4
Recipe submitted by SparkPeople user LALELIS.
Saute the eggplant, onion and garlic in olive oil. Add salt and pepper to taste, the herbs, and the cubed zucchini, continue cooking to desired tenderness. Mix in the pine nuts and olives. Serve cold or at room temperature. Enjoy!
Serving Size: Makes approximatelly 4 cups
Number of Servings: 4
Recipe submitted by SparkPeople user LALELIS.
Nutritional Info Amount Per Serving
- Calories: 115.8
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 253.2 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.7 g
- Protein: 2.7 g
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