Aubergine Caponata Recipe
Servings: 8
Ingredients
- 1 lrg aubergine, (eggplant)
- 1 sm onion
- 1 stk celery
- 1 ounce olives
- 1 ounce capers
- 2 1/2 Tbsp. extra virgin olive oil
- 1 Tbsp. minced fresh parsley
- 1 Tbsp. wine vinegar
- 2 tsp sugar
- 1 c. minced tomatoes
- 1 Tbsp. tomato puree
Directions
- Dice the aubergine into small cubes and sprinkle generously with salt. Leave on a plate for about 20 min to draw out the bitterness.
- While the aubergine is standing prepare the rest of the ingredients. Chop the onion, celery, olives and capers into small pcs.
- Heat the extra virgin olive oil in a deep frying pan and saute/fry the onion and celery for about 5 min, till lightly browned. Now wash the salted aubergine thoroughly, drain and add in to the saute/fry, a few cubes at a time so the pcs don't absorb too much oil. However, add in more oil if necessary.
- Add in the remaining ingredients, cover the pan and simmer, over a medium heat, for 30 min.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 8 servings | |
| Calories 93 | |
| Calories from Fat 71 | 76% |
| Total Fat 7.94g | 10% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 119mg | 5% |
| Potassium 183mg | 5% |
| Total Carbs 5.61g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.11g | 2% |
| Protein 0.86g | 1% |
