Michele True's Caponata Without Capers & Olives

Name: Michele True''s Caponata Without Capers & Olives Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12
Ingredients: 2 Medium Egglplant--try to find one without large seeds; 4 Baby Zucchini; 1-1/12 Cups Sliced Fresh Mushrooms; 1 Large Red Bell Pepper; 1 Raw Red Onion; 2 Cloves garlic; 1/2 Cup Low Sodium Tomato Sauce; 6 Cherry Tomatoes halved; Extra Virgin Olive Oil; GREAT Balsamic Vinegar (don't use the cheap stuff); Capers -Fresh (optional); Green Olives - (optional)

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 12

Ingredients

2 Medium Egglplant--try to find one without large seeds4 Baby Zucchini1-1/12 Cups Sliced Fresh Mushrooms1 Large Red Bell Pepper1 Raw Red Onion2 Cloves garlic1/2 Cup Low Sodium Tomato Sauce6 Cherry Tomatoes, halvedExtra Virgin Olive OilGREAT Balsamic Vinegar (don't use the cheap stuff)Capers -Fresh (optional)Green Olives - (optional)

Directions

Heat olive oil in large cooking pot
Add Eggplant and bell pepper- begin to brown
After approximately 5 minutes all the rest of the ingredients
Brown then simmer until Caponata resembles stew

Serving Size: Makes approximately 12 1/2 Cup Servings

Number of Servings: 12

Recipe submitted by SparkPeople user BELLACHELE68.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 63.7
Total Fat: 4.8 g
Cholesterol: 0.0 mg
Sodium: 95.9 mg
Total Carbs: 5.3 g
Dietary Fiber: 1.5 g
Protein: 1.1 g

More Recipes Like This

TIME0

CALS88

(43 ratings)

Asparagus Salad

This is a light salad that makes a great addition to an Italian dinner or perfect for lunch.Submitted by: SHARONMAY2007

CALORIES 87.5 FAT 4.1 PROTEIN 5.1 CARBS 8.1 FIBER 1.8

TIME15

CALS76

(20 ratings)

Crispy Green Beans with Pesto

The trick to learning to like vegetables you hate is to disguise their appearance and flavor. Think about what it is you dislike about that particular vegetable.
I asked Fred why he's anti-green beans. It turns out that he remembers the long, mushy canned beans from childhood.
Step 1: Chop the beans into 1-inch pieces.
Step 2: Change texture. Sauté them in a bit of olive oil, salt and pepper on high heat until they're crispy on the outside and still slightly firm.
Step 3: Change the flavor: Add pesto (with homemade lemony basil from the co-op) and an extra bit of parmesan cheese!
Results: "Is this pasta?" Fred asks as I hand him a plate of beans. Submitted by: STEPFANIER

CALORIES 76.3 FAT 5.8 PROTEIN 2.5 CARBS 4.6 FIBER 2

TIME0

CALS595

(22 ratings)

Basic Pizza Dough Recipe

This recipe makes enough dough for 2-large pizzas. I'll often divide the dough in four and freeze smaller balls for use as calzones later!
*cooking time includes "rising-time"
*calorie count given is for 1/2 this recipe (one LARGE serving)Submitted by: AMUNET_RA

CALORIES 594.7 FAT 8.4 PROTEIN 15.7 CARBS 112 FIBER 4.9

TIME10

CALS61

(64 ratings)

Grilled Zucchini with Feta and Pesto

Take some help from the store: Feta and pesto dress up grilled zucchini. Submitted by: CHEF_MEG

CALORIES 61 FAT 2.9 PROTEIN 2 CARBS 8 FIBER 2.6

TIME0

CALS281

(131 ratings)

Low-Fat Vegetarian Stuffed Shells

If you love cheese, this is the recipe for you! This recipe is low fat, high protein, and FULL of flavor! Recipe scaled for 4.Submitted by: THEMIGHTYLILLIE

CALORIES 281 FAT 1.7 PROTEIN 27.4 CARBS 38.6 FIBER 2.4

Member Reviews