Belly Full · by Amy Flanigan
Eggplant Caponata
NUTRITION · PER SERVING22M COOK
CAL 5%·PRO 2%
CARBS 10G41% OF CAL
2G FIBER1G OTHER7G TOTAL SUGAR
FAT 7G59% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Sicilian-style eggplant dish with olives, capers, raisins, and a tangy tomato-vinegar base. Serve as an appetizer, side, or afternoon snack.
startermediterranean🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 tablespoons olive oil (, divided)
- 1/2 pound eggplant (, diced)
- 1 small onion (, diced)
- 2 ribs celery (, diced)
- 1/2 cup small green olives (, sliced in half)
- 1/4 cup golden raisins
- 1 tablespoon capers (, rinsed)
- salt and pepper (, to taste)
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 tablespoon brown sugar
At a glance
PER SERVING · TIME 22M
CAL 5%·PRO 2%
CARBS 10G41% OF CAL
2G FIBER1G OTHER7G TOTAL SUGAR
FAT 7G59% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 12m
- Sodium
- 272mg
- 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
- 162mg
- Calcium
- 21mg
- Iron
- 0.24mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 272MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.