Caponata

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Caponata
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
284
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie284 kcal(14 %)
Protein6.67 g(7 %)
Fat12.9 g(11 %)
Carbohydrates40.96 g(27 %)
Sugar added1.05 g(4 %)
Roughage13.07 g(44 %)
Vitamin A191.78 mg(23,973 %)
Vitamin D0 μg(0 %)
Vitamin E2.29 mg(19 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.18 mg(16 %)
Niacin4.19 mg(35 %)
Vitamin B₆0.61 mg(44 %)
Folate111.92 μg(37 %)
Pantothenic acid1.11 mg(19 %)
Biotin10.01 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C85.15 mg(90 %)
Potassium1,353.37 mg(34 %)
Calcium86.27 mg(9 %)
Magnesium74.9 mg(25 %)
Iron2.4 mg(16 %)
Iodine2.09 μg(1 %)
Zinc1.01 mg(13 %)
Saturated fatty acids1.66 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2
2
1 stalk
2
6
2 tablespoons
50 grams
pitted green Olives
20 grams
2 tablespoons
1 teaspoon
Caper (chopped)
2 tablespoons
1 teaspoon

Preparation steps

1.

Rinse, trim and roughly chop the eggplant. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into pieces. Rinse and remove the strings from the celery and slice. If the celery came with leaves attached, set some aside for garnish. Peel the onion and cut into pieces. Blanch the tomatoes in a pot of boiling water for 10 seconds, drain, peel, quarter and remove seeds.

2.

Heat the oil in a deep skillet and gently saute  the eggplant. Add the peppers, onion and celery, season with salt and cayenne pepper and simmer, stirring occasionally until the vegetables are al dente, about 10 minutes. Add the tomato, olives, raisins, pine nuts and chopped capers.Cook, uncovered until the vegetables are tender, about 5 minutes. Stir in the vinegar and sugar and season with salt and cayenne pepper. The vegetables should be sweet and sour, so adjust the vinegar and sugar if desired.

3.

Serve garnished with celery leaves.