Caponata

Name: Caponata
Prep time: 30 min
Cook time: 50 min
Total time: 50 min
Yield: 6 portions
Ingredients: 32 oz water; 1 tbsp salt; 17 oz eggplant; 10 sprigs fresh parsley; 12 fresh basil leaves; 7 oz onion; 3 oz celery; 2 garlic cloves; 1 oz olive oil; 1 can diced tomatoes; 1 oz red wine vinegar; 10 oz red bell pepper; 2 oz pitted Kalamata olives; 1 oz capers; ¼ tsp salt; ¼ tsp freshly ground black pepper; 1 oz toasted pine nuts

4.0 ( 34 oceny )

Bezpłatna rejestracja

Poziom trudności średni

Czas przygotowania 30 min

Czas całkowity 50 min

Liczba porcji 6 portions

Składniki

32 oz water
1 tbsp salt
17 oz eggplant cut into pieces (½ in.) (approx. 1 lg. eggplant)
10 sprigs fresh parsley leaves and tender stems
12 fresh basil leaves plus extra to garnish
7 oz onion halved (approx. 1 med. onion)
3 oz celery cut into 1 in. pieces (approx. 3 stalks)
2 garlic cloves
1 oz olive oil
1 can diced tomatoes (14.5 oz), drained
1 oz red wine vinegar
10 oz red bell pepper seeds removed and cut into pieces (½ in.) (approx. 1 pepper)
2 oz pitted Kalamata olives
1 oz capers rinsed and drained
¼ tsp salt
¼ tsp freshly ground black pepper
1 oz toasted pine nuts to garnish

Wartości odżywcze: na 1 portion
Kalorie: 152.5 kcal / 638 kJ
Białko: 3.5 g
Tłuszcz: 9.5 g
Węglowodany: 15.9 g
Błonnik: 5.8 g
Tłuszcz nasycony: 1 g
Sód: 1526.7 mg