Caponata
Nutritional values
(Percentage of daily recommendation)
| Calorie | 94 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 596 mg | (15 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 Eggplant
- 2 yellow and red Bell pepper
- 1 onion
- 1 garlic clove
- 4 Tomatoes
- salt
- peppers
- 3 Tbsps balsamic vinegar
- 3 sprigs thyme
- 50 grams green Olives (pitted)
- 1 Tbsp raisins
- 1 Tbsp freshly chopped parsley
- 1 Tbsp Caper
- 1 splash lemon juice
- 1 tsp honey
Preparation steps
Rinse, trim, and finely dice the eggplant. Rinse and halve the peppers. Trim and finely dice the peppers. Peel and finely dice the onion and garlic. Blanch the tomatoes in boiling water. Remove the tomatoes from the water and peel. Cut into quarters, remove the seeds, and finely dice.
Sauté the eggplant in a dry nonstick pan until lightly browned. Add the peppers, onion, and garlic to the pan. Season lightly with salt and pepper, and deglaze with the vinegar. Mix in the tomatoes and thyme and cover the pan. Simmer for 10 minutes, stirring occasionally, until al dente. Add the olives, raisins, parsley, and the capers. Simmer another 5 minutes, and season to taste with lemon juice, honey, salt, and pepper. Remove from the heat and let cool. This can be served room temperature or cold.
Serve with white bread, if you'd like.
