annie's caponata sicilian style

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 280.4
  • Total Fat: 20.9 g
  • Cholesterol: 1.7 mg
  • Sodium: 201.5 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 6.3 g
  • Protein: 3.5 g

View full nutritional breakdown of annie's caponata sicilian style calories by ingredient


Introduction

3 tablespoons of olive oil in large frying pan, add sliced onions, saute, remove, saute chopped celery, take out saute sliced peppers, take out, saute peeled and cubed eggplant, add capers, tomatoes, and all other sauteed vegetables, let simmer, add balsamic vinegar, salt and pepper to taste 3 tablespoons of olive oil in large frying pan, add sliced onions, saute, remove, saute chopped celery, take out saute sliced peppers, take out, saute peeled and cubed eggplant, add capers, tomatoes, and all other sauteed vegetables, let simmer, add balsamic vinegar, salt and pepper to taste
Number of Servings: 12

Ingredients

    Eggplant, fresh, 4 eggplant, peeled (yield from 1-1/4 (remove)
    Onions, raw, 3 cup, chopped (remove)
    Green Peppers (bell peppers), 1 cup, strips (remove)
    *Peppers, sweet, red, fresh, 1 cup, chopped (remove)
    Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
    Celery, raw, 2 cup, diced (remove)
    *Red Pack Whole Peeled Plum Tomatoes, 2 cup (remove)
    Capers, canned, 1 tbsp, drained (remove)
    Green Olives, 25 grams (remove)
    *Balsamic Vinegar, 10 tbsp (remove)
    Olive Oil, 1 cup (remove)
    sugar 2 tablespoons
    pesto 2 tablespoons

Directions

3 tablespoons of olive oil in large frying pan, add sliced onions, saute, remove, saute chopped celery, take out saute sliced peppers, take out, saute peeled and cubed eggplant, add capers, tomatoes, and all other sauteed vegetables, let simmer, add balsamic vinegar, salt and pepper to taste

Serving Size: 12- 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user LOLITALUSH.