Simple Mediterranean Vegetable Stew

Simple Mediterranean Vegetable Stew

4.3 of 5 (43)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 76.1
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.7 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 5.4 g
  • Protein: 2.3 g

View full nutritional breakdown of Simple Mediterranean Vegetable Stew calories by ingredient
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Introduction

Caponata is a Mediterranean vegetable stew. Eat it as is, or atop toasted whole-wheat bread or pasta. Caponata is a Mediterranean vegetable stew. Eat it as is, or atop toasted whole-wheat bread or pasta.
Number of Servings: 4

Ingredients

    1 teaspoon olive oil
    4 small zucchini (about 1 1/4 pounds), ends trimmed, diced into 1/4 inch cubes
    1 small eggplant (about 1 pound), ends trimmed, diced into 1/4 inch cubes
    1 cup grape tomatoes, halved
    Pinch black pepper
    2 teaspoons balsamic vinegar



Directions

Place the oil in a nonstick sauté pan, and warm over medium heat. Add the zucchini and eggplant, and cook for 3 minutes, stirring often. Add the tomatoes and the black pepper, then cook 2 minutes.
Add the vinegar, stir to combine, and remove from heat.
Serve warm.

Serving size is about 1 1/2 cups
**Yields three servings of vegetables per portion!**



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Member Ratings For This Recipe



  • 18 of 18 people found this review helpful
    To take the bitterness out of eggplant, salt the cubes and place in a colander for 30 minutes, and squeeze out the liquid before cooking. Caponata has celery, usually, as in the picture, and Sicilian caponata adds in raisins as well as olives. - 6/14/12

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  • 10 of 10 people found this review helpful
    This is one of my favorite 'Get back on Track' meals. It is easy, tasty, and it always brings me back into line with my weight when I have eaten well all day and top this off for dinner. I do add an onion cut in chunks and a red pepper cut in slices. Filling too - 8/2/11

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  • 8 of 8 people found this review helpful
    I love caponata - I add onion, peppers, and celery - and I skip the oil and begin with just a little water in the bottom of a big pot so things don't stick. I figure I get enough fat from other things I eat. - 6/18/12

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  • 7 of 7 people found this review helpful
    I was so inspired with my bare fridge and cupboards, I saw this and said hey I have zucchini left and well I am allergic to egg plant I did have yellow squash. topped it off with red peppers and the last four grape tomatoes I had. Then I got really creative and homemade GF dumplings from scratch. - 6/6/12

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  • 7 of 7 people found this review helpful
    Added onions and garlic and some pinto beans for a touch of protein. Yummy. - 6/4/12

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