Directions:
- Place raisins in a small bowl; cover with hot water. Let stand 15 minutes; drain. Set aside.
- Place eggplant in a colander; sprinkle with salt. Toss well. Drain 1 hour. Rinse well; pat dry with paper towels.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggplant; sauté 9 minutes or until well browned. Spoon eggplant into a large bowl; set aside.
- Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion; sauté 3 minutes or until golden. Add garlic; sauté 1 minute. Add tomato; sauté 2 minutes. Add tomato mixture to eggplant.
- Return pan to heat. Add sugar and vinegar, stirring until sugar dissolves. Stir in raisins, olives, and capers. Add eggplant mixture, stirring to combine. Remove from heat; stir in parsley. Serve warm or at room temperature.
- Note: Caponata will keep in the refrigerator for up to 5 days; bring to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.36 Kcal (265 kJ) | ||
| Calories from fat | 20.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 4% | |
|---|---|---|---|
| Sodium | 348.47mg | 15% | |
| Potassium | 180.93mg | 4% | |
| Total Carbs | 9.99g | 3% | |
| Sugars | 6.94g | 28% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 0.9g | 2% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 8.1mg | 45% | |
| Calcium | 12.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 69.19 Kcal (290 kJ) | ||
| Calories from fat | 22.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.53g | 4% | |
|---|---|---|---|
| Sodium | 380.57mg | 15% | |
| Potassium | 197.59mg | 4% | |
| Total Carbs | 10.91g | 3% | |
| Sugars | 7.58g | 28% | |
| Dietary Fiber | 2.19g | 8% | |
| Protein | 0.98g | 2% | |
| Vitamin C | 6.5mg | 10% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 8.8mg | 45% | |
| Calcium | 13.3mg | 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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