Directions:
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the eggplant, onion, pepper and garlic and cook for 10 minutes or until the eggplant is tender-crisp.
- Stir in the soup and water and heat to a boil. Reduce the heat to low. Cover and cook for 40 minutes or until the vegetables are tender.
- Stir in the oregano. Serve the caponata warm or at room temperature with the crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 14.77 Kcal (62 kJ) | ||
| Calories from fat | 6.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.69g | 1% | |
|---|---|---|---|
| Sodium | 6.82mg | 0% | |
| Potassium | 65.11mg | 1% | |
| Total Carbs | 2.07g | 1% | |
| Sugars | 1.31g | 5% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 0.29g | 1% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.6mg | 14% | |
| Calcium | 5.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 30.46 Kcal (128 kJ) | ||
| Calories from fat | 12.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 1% | |
|---|---|---|---|
| Sodium | 14.07mg | 0% | |
| Potassium | 134.23mg | 1% | |
| Total Carbs | 4.26g | 1% | |
| Sugars | 2.7g | 5% | |
| Dietary Fiber | 1.68g | 3% | |
| Protein | 0.59g | 1% | |
| Vitamin C | 13.4mg | 11% | |
| Vitamin A | 0.3mg | 5% | |
| Iron | 5.3mg | 14% | |
| Calcium | 11.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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