Directions:
- To prepare vegetables, chop onions, peel and dice eggplant and mince celery.
- Heat oil in a large skillet and saute onion for 3 to 5 minutes, or until softened.
- Add eggplant and tomato paste; stir until evenly blended.
- Cover and simmer for 20 to 30 minutes.
- Add celery, olives, vinegar, lemon juice and honey; cover and cook for an additional 10 minutes.
- Chill overnight and serve very cold.
- Caponata will keep for several weeks refrigerated. Serve with homebaked bread, flatbread, toasted Italian Bread, or Garlic Bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.12 Kcal (515 kJ) | ||
| Calories from fat | 82.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.21g | 14% | |
|---|---|---|---|
| Sodium | 247.51mg | 10% | |
| Potassium | 262.2mg | 6% | |
| Total Carbs | 9.43g | 3% | |
| Sugars | 5.85g | 23% | |
| Dietary Fiber | 3.16g | 13% | |
| Protein | 1.29g | 3% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 27.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 91.36 Kcal (383 kJ) | ||
| Calories from fat | 61.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.84g | 14% | |
|---|---|---|---|
| Sodium | 183.67mg | 10% | |
| Potassium | 194.56mg | 6% | |
| Total Carbs | 7g | 3% | |
| Sugars | 4.34g | 23% | |
| Dietary Fiber | 2.34g | 13% | |
| Protein | 0.96g | 3% | |
| Vitamin C | 4.3mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 20.3mg | 3% | |
* 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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