Preparation Time: 30 mins
Cooking Time: 30 mins
Meal type:
Side Dishes
Salads and Salad Dressings
Rating:
FatSecret Members Average Rating
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A great Sicilian dish featuring tomatoes and eggplant.
Ingredients
Directions
- Salt the eggplant and leave to drain for 30 minutes.
- Rinse, dry and fry in hot oil until brown and tender, then drain on paper.
- Fry the onion until golden, then add tomatoes and celery.
- Simmer for 15-20 minutes then add the capers, pine nuts, raisins and olives.
- Dissolve the sugar in the vinegar and add to pan; season with salt and pepper.
- Mix in the eggplant and parsley and leave to stand for the flavours to develop fully.
61 members have added this recipe to their cookbook.
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Reviews
I like the eggplant, but seemed a little too much oil.
06 Jan 11 by member: dmkorte1
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I left out the sugar and added chopped roasted carrots. Loved it!
13 May 10 by member: Mary O
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I sprayed the eggplant with oil and roasted them in the oven. It took far less oil than frying and was less time consuming . Also sugar can be replaced with equal
04 Aug 09 by member: mareib2005
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I made this without celery, raisins and sugar and used 10 olives and herb white wine vinegar It was too bitter without the sugar so I added one packet of splenda. I think I like eggplant better with cheese and or garlic. Will probably not make this again
12 Sep 08 by member: NancyJohnson
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Nutritional Summary:
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There are 173 calories in 1 serving of Caponata.
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Calorie Breakdown: 68% fat, 28% carbs, 4% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
725 kj
173 kcal
Fat
13.49g
Saturated Fat
1.82g
Polyunsaturated Fat
1.886g
Monounsaturated Fat
9.258g
Cholesterol
0mg
Sodium
188mg
Carbohydrates
12.28g
Fibre
3.9g
Sugar
6.96g
Protein
1.72g
Potassium
362mg
Calorie Breakdown:
Carbohydrate (28%)
Fat (68%)
Protein (4%)
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*Based on an RDI of 2000 calories
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