Eggplant and Tomato with Olives Caponata

Eggplant and Tomato with Olives Caponata

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Servings: 4
Calories: 316

Ingredients
 

  • 4 1/2 lb peeled and sliced eggplant
  • 4 tbsp olive oil
  • 3 oz chopped onion
  • 3 1/2 oz diced blanched celery
  • 30 stoned olives
  • 3 1/2 oz diced tomato flesh
  • sugar
  • 1 oz capers
  • 4 tbsp vinegar
  • chopped parsley

Instructions

  • Golden fry 4 1/2 lb peeled and sliced eggplant in 4 tbsp olive oil and retain.
  • Sauté 3 oz chopped onion in the oil, add 3 1/2 oz diced blanched celery, 30 stoned olives and 3 1/2 oz diced tomato flesh and cook for a few moments.
  • Add a little sugar, 1 oz capers and 4 tbsp vinegar, mix in the fried eggplant and allow to stew for 10 minutes.
  • Serve in a vegetable dish, sprinkled with chopped parsley.
Calories: 316 kcal
Carbohydrates: 35 g
Protein: 6 g
Fat: 20g
Saturated Fat: 3 g
Sodium: 696 mg
Potassium: 1339 mg
Fiber: 18 g
Sugar: 20 g
Vitamin A: 563 IU
Vitamin C: 17 mg
Calcium: 83 mg
Iron: 2 mg
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