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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 mamashiffy

Makes 10 servings



Delicious appetizer spread on crackers or crusty bread

Recipe Ingredients for Eggplant Caponata

1/4 cup olive oil
2 onions, chopped
1 pound eggplant, peeled and diced small
1 cup tomato juice
1/2 can tomato paste
2 stalks celery, minced
2 T chopped capers
1/2 cup olives, green, chopped
2 T red wine vinegar
2 T lemon juice
2 T sugar

Recipe Directions for Eggplant Caponata

  1. Heat oil in large skillet and cook onion until soft but not brown. Add eggplant, tomato juice, and paste. Stir until evenly blended. Cover and simmer for 30 minutes.

  2. Add remaining ingredients and continue to simmer for additional 30 minutes. Adjust sweet and sour according to taste by adding more sugar and lemon juice. Can be made with Splenda.

  3. Remove to container and chill overnight before serving. Serves 8-10.

  4. Stays refrigerated for several weeks.

Categories

Vegetables, Appetizers

Nutrition Facts
Serving Size 126.0g
Amount Per Serving
Calories
98
Calories from Fat
57
% Daily Value*
Total Fat
6.3g
10%
Saturated Fat
0.9g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
188mg
8%
Potassium
294mg
8%
Total Carbohydrates
10.7g
4%
Dietary Fiber
2.7g
11%
Sugars
6.6g
Protein
1.4g
Vitamin A 6% Vitamin C 18%
Calcium 2% Iron 4%
* 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
B+
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in vitamin C
  •   Bad points
  • High in sugar
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