Eggplant Caponata
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 115.8
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 253.2 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.7 g
- Protein: 2.7 g
View full nutritional breakdown of Eggplant Caponata calories by ingredient
Introduction
For eggplant lovers! For eggplant lovers!Number of Servings: 4
Ingredients
-
4 cups Eggplant, cubed (drained)
2 cups Zucchini, cubed
1/4 cup Roasted Pine Nuts
1/2 cup Green Olives, chopped
2 tbsp Onions, chopped
1 or 2 Cloves of Garlic, chopped
Dried or Fresh Italian Herbs
Extra Virgin Olive Oil, Salt and Pepper
Tips
You can also add red bell peppers, mushrooms or black olives. Be creative and experiment, make it your own!
Directions
Cut the eggplant into small cubes and add salt, leave it to rest in the refrigerator overnight. Drain the liquid completely the next day.
Saute the eggplant, onion and garlic in olive oil. Add salt and pepper to taste, the herbs, and the cubed zucchini, continue cooking to desired tenderness. Mix in the pine nuts and olives. Serve cold or at room temperature. Enjoy!
Serving Size: Makes approximatelly 4 cups
Number of Servings: 4
Recipe submitted by SparkPeople user LALELIS.
Saute the eggplant, onion and garlic in olive oil. Add salt and pepper to taste, the herbs, and the cubed zucchini, continue cooking to desired tenderness. Mix in the pine nuts and olives. Serve cold or at room temperature. Enjoy!
Serving Size: Makes approximatelly 4 cups
Number of Servings: 4
Recipe submitted by SparkPeople user LALELIS.