Eggplant Caponata (Spicy)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Eggplant Caponata (Spicy) calories by ingredient
Introduction
I use only organic veggies in this dish, except for the pepperoncini, which are imported from Italy...I buy ones that don't have artificial color added. This recipe is great hot, cold or at room temp...great for any meal of the day! I use only organic veggies in this dish, except for the pepperoncini, which are imported from Italy...I buy ones that don't have artificial color added. This recipe is great hot, cold or at room temp...great for any meal of the day!Number of Servings: 5
Ingredients
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1 medium organic eggplant, trimmed and cut into quarter inch cubes
1 medium organic red bell pepper, trimmed, seeded and cut into small pieces
15-20 pepperoncini (spicy Tuscan peppers), trimmed and sliced
1 cup capers in vinegar, drained
Half jar Bionaturae organic tomato paste
3 tbsps extra virgin olive oil
Half cup water
Dried oregano, basil, garlic powder and ground black pepper to taste
Directions
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
Member Ratings For This Recipe
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