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caponata from contemporary cuisine

  • 20servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsSelenium, Copper, Natrium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. --> source <--

  2. Contemporary Cuisine

  3. 2 larges Eggplants

  4. 1 tablespoon Salt

  5. 3/4 cup Oil, Olive

  6. 2 Garlic cloves, crushed

  7. 2 Onions, chopped

  8. 1 can Tomatoes, plum

  9. 3 Celery stalks, diced

  10. 1 pounds Olives, Black pitted

  11. Shared by Dorothy Hair 5/94

  12. 12 ounces Olives, Italian

  13. Salad dressing

  14. 1/4 cup Capers

  15. 1/2 cup Pine nuts

  16. 1/4 cup Vinegar, Red Wine

  17. 2 tablespoons Sugar

  18. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. CAPONATA ==> Directions <== Wash and cube unpeeled eggplant. Salt and let stand one hour. Dry. Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, celery. Cook until celery is tender (15 minutes). Add eggplant, capers and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant mixture. Season to taste and cook additional 20 minutes. Serve hot or cold as relish with dinner or on French bread rounds as cocktail dish. ==> Nutrition <== Calories: 193 Protein (%): 1 Protein (grams): 1 Vitamin A (%): 2 Carbohydrate (grams): 6 Vitamin C (%): 5 Fat (grams): 19 Thiamine (%): 4 Cholesterol (milligrams): 0 Riboflavin (%): 1 Sodium (milligrams): 545 Niacin (%): 2 Unsaturated (grams): 16 Calcium (%): 2 Saturated (grams): 3 Iron (%): 3 ==> Notes and Credits <== Preparation: saute Cuisine: Italian Source: Contemporary Cuisine Food Group: Vegetable Meals: dinner, party, picnic Temperature: hot, room Courses: Hors d'oeuvre, side From: Dorothy Hair Submitted By HELEN PEAGRAM On 01-28-95

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