Eggplant Caponata
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Wholesome Yum · by Maya Krampf★ 5.0 (7)

Eggplant Caponata

NUTRITION · PER SERVING35M COOK
CAL 4%·PRO 3%
CARBS 7G37% OF CAL
2G FIBER0G ADDED5G INTRINSIC0G OTHER5G TOTAL SUGAR
FAT 5G64% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Sicilian vegetable stew of roasted eggplant, tomatoes, peppers, and olives with capers, pine nuts, and basil in a sweet and tangy vinegar sauce. Colorful, briny, and complex-flavored.

sideitaliandairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 medium Eggplant ((diced into ½-inch chunks; ~4 cups))
  • 2 stalks Celery ((thinly sliced; ~1 cup))
  • 1 medium Red bell pepper ((chopped; ~1 cup))
  • 1 small Yellow onion ((chopped; ~1 cup))
  • 2 cloves Garlic ((minced))
  • 1 28-oz can Diced tomatoes
  • 1/4 cup Green olives ((sliced))
  • 3 tbsp Capers
  • 4 tbsp Extra virgin olive oil ((divided))
  • 2 tbsp Red wine vinegar
  • 1 tsp Sea salt ((divided))
  • 1 tsp Black pepper ((divided))
  • 1/4 cup Pine nuts ((optional, for garnish))
  • Fresh basil ((optional, for garnish))
PREP
10M
SODIUM
345MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.