Eggplant & Pepper Caponata Recipe
Ingredients
- 1 sm. eggplant
- 1 red pepper or possibly 1 (4 ounce.) jar pimento peppers or possibly roasted peppers
- 1/4 c. salt free tomato paste
- 2 cloves garlic, chopped
- 1/4 c. onion, finely minced
- 1 stalk celery, finely minced
- 2 tbsp. sweet basil
- 1/4 tbsp. red wine vinegar
- 1/4 teaspoon cayenne pepper or possibly crushed red pepper
- 1 tbsp. Butter Buds
Directions
- With sharp knife, pierce whole eggplant several times and place half whole into baking dish. Cut red pepper in half; throw away seeds. Place in pan with eggplant. Place in broiler, several inches away from fire, and broil 10 min or possibly till eggplant and peppers are soft and charred on one side. May also be baked in 450 degree oven. Turn and broil or possibly bake an additional 10 min till soft and charred.
- In bowl or possibly food processor, place the remaining ingredients, the eggplant, and peppers and any liquid from cooking. Process or possibly mash with a fork till ingredients are blended but still chunky. Refrigerate1 hour before serving. Serve as a vegetable dip or possibly on bread or possibly crackers. Makes 2 c. (approximately).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 966g | |
| Calories 386 | |
| Calories from Fat 120 | 31% |
| Total Fat 13.68g | 17% |
| Saturated Fat 7.65g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 649mg | 27% |
| Potassium 2681mg | 77% |
| Total Carbs 64.94g | 17% |
| Dietary Fiber 30.2g | 101% |
| Sugars 30.93g | 21% |
| Protein 12.17g | 19% |
