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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 184.6
  • Total Fat: 6.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 408.7 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 7.2 g
  • Protein: 5.0 g

View full nutritional breakdown of Caponata calories by ingredient
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Number of Servings: 6


    * Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
    * Onions, raw, 1 medium (2-1/2" dia)
    * Celery, cooked, 2 stalks
    * Extra Virgin Olive Oil, .5 tbsp
    * Fennel, .5 bulb
    * Zucchini, 1.5 cup, sliced
    * Red Ripe Tomatoes, 3 medium whole (2-3/5" dia)
    * Tomato Paste, 1 can (6 oz)
    * Garlic, 2 cloves
    * Green Olives, 25 grams
    * Capers, canned, 2 tbsp, drained
    * *Pine Nuts, .25 cup
    * Raisins, .5 cup (not packed)
    * Basil, 20 leaves
    * Oregano, 1 tsp
    * Balsamic Vinegar, 2 tbsp
    * Granulated Sugar, 2 tsp
    * Pepper, black, .5 tsp


Number of Servings: 6

Recipe submitted by SparkPeople user CATCH23.

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Member Ratings For This Recipe

  • 3 of 3 people found this review helpful
    I went to and put caponata into the seach box and came up with an excellent recipe. The directions can be applied to this recipe. The one I picked on Recipezaar has a 5 star rating. - 8/20/08

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  • Incredible!
    1 of 1 people found this review helpful
    You put it all in a pan and saute it for awhile! Actually the eggplant is the only thing that NEEDS cooking, so you could saute it and make a basically raw recipe! Eat it alone or on top of rice or pasta...caponata is awesome! - 3/7/09

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  • 0 of 2 people found this review helpful

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  • 0 of 2 people found this review helpful
    most of the ingredients are not needed, saute the vegetables in oil and serve on costini or add tomato sauce and top spaghetti.yum - 8/20/08

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  • 0 of 1 people found this review helpful
    well the ingredients look great, just let me know how to cook it and I would love to try it! - 8/20/08

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