Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 4.6 (94)
Eggplant Caponata Recipe
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 6%
CARBS 18G34% OF CAL
6G FIBER9G SUGAR3G OTHER
FAT 16G65% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Sicilian vegetable dish of roasted eggplant, peppers, and tomatoes with olives and capers. Tangy, briny, and full of Mediterranean flavors.
sidemediterraneansalad🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb Italian eggplants (cut into 1 1/2 inch cubes)
- 1/4 cup olive oil
- 1 yellow onion (chopped)
- 4 cloves garlic (minced)
- 1 can diced tomatoes (15 oz)
- 1 red bell pepper (diced)
- 1/2 cup green and black olives (chopped)
- 1/4 cup capers
- 1 tsp salt
- 1/4 tsp black pepper
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 6%
CARBS 18G34% OF CAL
6G FIBER9G SUGAR3G OTHER
FAT 16G65% OF CAL
2G SAT13G 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
- 15m
- Cook
- 30m
- Sodium
- 1086mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 395mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1086MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.