Caponatina - Eggplant Appetizer Recipe

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Ingredients:

Serving

Directions:

In sauce pan saute' onions and garlic in 3-4 tablespoons oil.
Add paste, sugar, salt, and vinegar and simmer 8-10 minutes. Add water, cover and cook 15 minutes, stirring occasionally. Add more water if needed.
Fry eggplant cubes until browned. Add to sauce. Add celery, carrot, olives, and capers to frying pan with some additional oil if necessary. Fry about 5 minutes. Add to eggplant-sauce mixture.
Cover pot and simmer slowly about 1/2 hour. Add some pepper if desired.
Remove from heat and cool. Garnish with raisins or sliced hard cooked egg slices. Serve at room temperature with crusty Italian bread slices or crackers.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	103.2 Kcal (432 kJ)
Calories from fat	26.75 Kcal
		% Daily Value*
Total Fat	2.97g	5%
Sodium	693.74mg	29%
Potassium	469.78mg	10%
Total Carbs	18.07g	6%
Sugars	11.93g	48%
Dietary Fiber	5.58g	22%
Protein	2.24g	4%
Vitamin C	6.8mg	11%
Vitamin A	0.2mg	5%
Iron	0.3mg	2%
Calcium	53.2mg	5%

Amount Per 100 g
Calories	40.41 Kcal (169 kJ)
Calories from fat	10.47 Kcal
		% Daily Value*
Total Fat	1.16g	5%
Sodium	271.62mg	29%
Potassium	183.93mg	10%
Total Carbs	7.08g	6%
Sugars	4.67g	48%
Dietary Fiber	2.19g	22%
Protein	0.88g	4%
Vitamin C	2.6mg	11%
Vitamin A	0.1mg	5%
Iron	0.1mg	2%
Calcium	20.8mg	5%

* 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.

Tastes

salty
savory
bitter
sweet

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