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Rating: 4.0/5 (3 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caponata All Guidia (La Cucina Italiana)

Date Added: August 07, 2014

Ingredients:

3 Eggplants peeled and cubed
1 Unit Salt (to taste)
1 Cup Olive Oil up to 5
2 Unit Onions sliced
2 Unit Celery sliced
5 Unit Tomatoes peeled, seeded and diced, (Substitute Pomi brand if fresh tomatoes are less-than-best-quality)
1/2 Cup Black Olives (Mediterranean type)
1/4 Cup Capers minced
1 Tablespoon Red Wine Vinegar or balsamic vinegar
1 Tablespoon Sugar
1 Unit Pepper hot red
2 Tablespoons Fresh Basil
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Directions:

1. Place the eggplants in a colander and sprinkle with 1 tablespoon salt.

2. Let sit for 1 hour to let them drain their bitter juices.

3. Heat the olive oil until it is very hot. Gently squeeze the eggplant dry and blot with paper towels; fry until golden all over, turning often.

4. Remove with a slotted spoon and place in a serving bowl.

5. Add the onion and celery to the olive oil, and cook until crsip-tender about 5 minutes.

6. Stir in the tomatoes, olives, capers, vinegar, sugar, salt and pepper.

7. Cook over medium heat for 5 minutes. Pour over the eggplants in the bowl.

8. Add the basil and stir gently. Serve at room temperature.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Eggplant, Tomato, Sulfites, Natural Sweeteners, Celery, Vinegar, Onion, Olive Oil allergies.
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