Directions:
- Remove and discard fennel stalks. Trim tough outer leaves from fennel bulb. Cut bulb in half through base. Cut out small pyramid-shaped core from each half; discard. Place cored fennel cut sides down; slice crosswise into 4 thick slices. Cut slices into cubes. Set aside.
- Heat oil in a Dutch oven over medium-high heat. Add fennel, eggplant, and next 4 ingredients; sauté 10 minutes. Add tomatoes and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Uncover and cook 13 minutes or until most of liquid evaporates. Remove from heat; stir in balsamic vinegar.
- Caponata (kap-oh-NAH-tah) is an eggplant-based dish that can be served alongside chicken, pork, or fish, or as an antipasto or condiment. Though most often served at room temperature, it's also good served warm or chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.13 Kcal (356 kJ) | ||
| Calories from fat | 21.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 4% | |
|---|---|---|---|
| Sodium | 266.46mg | 11% | |
| Potassium | 519.78mg | 11% | |
| Total Carbs | 14.77g | 5% | |
| Sugars | 7.42g | 30% | |
| Dietary Fiber | 4.1g | 16% | |
| Protein | 2.2g | 4% | |
| Vitamin C | 16mg | 27% | |
| Iron | 0.9mg | 5% | |
| Calcium | 43.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 51.37 Kcal (215 kJ) | ||
| Calories from fat | 12.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.43g | 4% | |
|---|---|---|---|
| Sodium | 160.77mg | 11% | |
| Potassium | 313.62mg | 11% | |
| Total Carbs | 8.91g | 5% | |
| Sugars | 4.47g | 30% | |
| Dietary Fiber | 2.48g | 16% | |
| Protein | 1.33g | 4% | |
| Vitamin C | 9.6mg | 27% | |
| Iron | 0.5mg | 5% | |
| Calcium | 26.1mg | 4% | |
* 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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