Eggplant & Portabella Caponata

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 103.9

Total Fat: 7.0 g
Cholesterol: 9.2 mg
Sodium: 207.8 mg
Total Carbs: 10.1 g
Dietary Fiber: 2.7 g
Protein: 1.7 g

View full nutritional breakdown of Eggplant & Portabella Caponata calories by ingredient

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 10

Ingredients

1 eggplant, peeled & diced

2 Portabella Mushrooms, cleaned & diced

1/2 of 1 large Red Pepper, chopped

1 med Onions, raw, chopped

2 cloves Garlic, minced

2 Tbl Olive Oil

3 Tbl Butter

2 cups Bertolli Arrabbiatta sauce, or similiar

2 tsp Balsamic Vinegar

Basil, to taste (approx 1/2 tsp)

Parsley, to taste (approx 1/2 tsp)

Salt & Pepper, to taste

Directions

Heat olive oil in large skillet. Add onion & pepper and saute approximat15-20 approximately 3 minutes, until onion becomes translucent. Add minced garlic & saute for another minute.

Add butter & melt. Add diced eggplant & mushrooms. Saute over medium heat for approximately 15-20 minutes. The vegetables should be tender & lightly browned. Add sauce and balsamic vinegar & combine well. Lower heat to med-low & continue to saute for another 5 minutes, or until thoroughly heated.

Served with fresh baked bread.

Serving Size: makes 10 servings @ .5 cup each

Number of Servings: 10

Recipe submitted by SparkPeople user RIMAJO.