Caponata
Nutritional values
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 29.5 μg | (49 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 698 mg | (17 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 stalks Celery
- 2 Eggplant
- 1 onion
- 1 garlic clove
- 4 Tomatoes
- 80 grams black Olives (pitted)
- 2 Tbsps Caper
- 6 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- 1 tsp honey
- 1 generous pinch Red pepper flakes
- salt
- freshly ground peppers
Preparation steps
Rinse, trim, and thinly slice the celery. Rinse, trim, and finely dice the eggplant. Peel and finely dice the onion and garlic. Blanch the tomatoes in boiling water. Remove from the water and place in an ice water bath. Peel the tomatoes and cut into quarters. Remove the core, and finely dice. Drain the olives and coarsely chop. Thoroughly drain the capers.
Heat 2 tablespoons of oil in a pan, and sauté the eggplant until golden brown. Remove from the pan and place in a bowl. Add 2 more tablespoons of garlic, and sauté the celery, onion and garlic for 2-3 minutes. Remove from the heat, and add to the bowl. Mix in the tomatoes, capers, and olives and toss until combined. Mix in the vinegar, honey, the remaining oil, and the red pepper flakes. Season to taste with salt and pepper, mix well, and set aside for 10 minutes.
Arrange the caponata into glasses before serving.
Serve with white bread, if you'd like.
