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Ingredients
- 2 lb eggplant
- 1 tsp capers
- 8 Tbsp. extra virgin olive oil basil leaves
- 1 lb onion, minced salt to taste
- 2 ounce green celery, minced
- 2 Tbsp. vinegar
- 1 lb ripe tomatoes, peeled, seeded and diced
- 8 ounce green olives
Directions
- Slice and salt the eggplant. Place a weight over and let them drain for one hour to rid them of the bitter water .
- Next, wash, dry, and dice the eggplant and sautee in extra virgin olive oil Cook till tender but still crisp and set aside. Saute/fry the onion and the green celery in 4 Tbsp. oil. When the onion- celery mix is golden, add in the tomatoes, olives, capers, and let cook for 10 min. Combine the whole with the eggplants, add in minced basil and salt to taste. Toss and serve.
- This dish can be served hot or possibly cool (room temperature) and as an antipasto.
- Caponata is also served in a sweet-and-sour version, in that 1 Tbsp. raisins and 1 Tbsp. pine nuts are added to a dressing of 1/2 c. vinegar and 1 Tbsp. sugar, reduced by one third. Add in dressing to caponata, toss well and serve
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1865g | |
| Calories 758 | |
| Calories from Fat 336 | 44% |
| Total Fat 37.49g | 47% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3708mg | 155% |
| Potassium 3514mg | 100% |
| Total Carbs 106.82g | 28% |
| Dietary Fiber 45.3g | 151% |
| Sugars 47.71g | 32% |
| Protein 18.3g | 29% |
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