Eggplant Caponata

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 189.2
  • Total Fat: 8.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,319.0 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 5.4 g
  • Protein: 4.3 g

View full nutritional breakdown of Eggplant Caponata calories by ingredient
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Number of Servings: 8


    2 T olive oil
    4 cloves garlic
    1/2 t red pepper flakes
    1 red bell pepper
    1 cubanelle italian long green pepper
    1 large sweet onion
    2 ribs celery
    1/2 c large green olives
    1/2 c kalamata olives
    2 oz capers
    1/2 c golden raisins
    1 med firm eggplant
    28 oz diced tomatoes
    14 oz crushed tomatoes
    1 handfull chopped parsley


Preheat deep pot over med heat. Add oil, garlic, and crushed peppers. Place cutting board near stovetop, and toss the vegtables into the pot as you chop them. Dice peppers, chop onions, and celery. Then coarsly chop olives, and stir in along with the capers and raisins. Dice and salt the eggplant and stir in. Increase the heat a bit, add diced and crushed tomatoes and stir well to combine. Coverpot and cook, 15-20 minutes, untill vegtables are tender. Stir in parsley and remove from heat. Serve with herb polenta

Number of Servings: 8

Recipe submitted by SparkPeople user TRBCH31.

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