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

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Difficoltà media

Tempo di preparazione 30min

Tempo totale 50min

Porzioni 6 portions

Ingredienti

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

Valori nutritivi: per 1 portion
Calorie: 638 kJ / 152.5 kcal
Proteine: 3.5 g
Carboidrati: 15.9 g
Grassi: 9.5 g
Grassi saturi: 1 g
Fibre: 5.8 g
Sodio: 1526.7 mg