Eggplant Caponata
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Sicilian-style eggplant dish with soft, silky eggplant mixed with briny olives, capers, and crunchy pine nuts in a sweet-and-sour tomato sauce. It's complex and elegant, equally good warm or at room temperature.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 large eggplant (about 2 lbs.), cut into large chunks (but not peeled)
- 1 onion, cut into large chunks
- 3 cloves garlic, peeled
- ¼ cup olive oil
- ¼ cup green olives, chopped
- ¼ cup pine nuts
- 3 tablespoons capers
- 1 (6 oz) can tomato paste
- ½ cup water
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- Salt and pepper, to taste
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 10m
- Sodium
- 203mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 251mg
- Calcium
- 18mg
- Iron
- 0.32mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 203MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.