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Eggplant Caponata Recipe

Looking for an easy Eggplant Caponata recipe? Learn how to make Eggplant Caponata using healthy ingredients.


Submitted by pattigates

Makes 4 servings



Slow-Cooker meal, (takes 2 minutes at high pressure!)

Recipe Ingredients for Eggplant Caponata

1 eggplant, cut in 1/2 in. cubes
1/2 tsp salt
2 T olive oil
2 cloves garlic
1 onion
3 stalks celery
1 red pepper
1/2 cup olives
1/3 cup raisins
1 T capers
4 plum tomatoes
1/4 cup balsamic vinegar
1/4 tsp cinnamon

Recipe Directions for Eggplant Caponata

  1. Sprinkle eggplant with salt in colander and let drain for one hour (weighted down, plate underneath)

  2. Heat olive oil and saute garlic and onion in the cooker. Stir in eggplant, celery, red pepper, olives, raisins, and capers.

  3. Combine tomatoes, vinegar, and cinnamon in small measuring cup, and pour this mixture over vegetables.

  4. Season with salt and pepper (to taste)

  5. Lock lid in place and over high heat bring to high pressure. (Maintain high pressure for two minutes.)

  6. Reduce pressure with quick-release method

  7. Adjust seasonings to taste

  8. Garnish with parsley, if desired.

Categories

Vegetables, Main Dish, Italian, Slow Cook, Vegetarian

Nutrition Facts
Serving Size 362.7g
Amount Per Serving
Calories
199
Calories from Fat
83
% Daily Value*
Total Fat
9.2g
14%
Saturated Fat
1.3g
6%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
534mg
22%
Potassium
761mg
22%
Total Carbohydrates
29.0g
10%
Dietary Fiber
7.7g
31%
Sugars
17.5g
Protein
4.0g
Vitamin A 38% Vitamin C 121%
Calcium 7% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in potassium
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • Very high in sugar
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