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Caponata Di Melanzane
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Photo Attribute: Mediterraneoweb

Rating: 3.9/5 (37 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Mediterranean
     Serving Size: 5 - Change
Nutritional Facts
Servings Per Recipe: 5

Amount Per Serving
Calories 260
% Daily Value**
Total Fat 18g
28%
Saturated Fat 2g
4%
Unsaturated Fat 2g
Cholesterol 11mg
4%
Sodium 197mg
8%
Total Carbohydrate 20g
7%
Dietary Fiber 9g
35%
Sugars 9g
Protein 7g
Vitamin A  14%Vitamin C  83%
Calcium  8%Iron  11%
Potassium  24%Vitamin E  14%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caponata Di Melanzane

Recipe Tags: Vegetable Recipes

Date Added: February 18, 2013
... Permalink Submitted by Allison Williams on September 20, 2009 The description sounds delicious but the picture is a turn-off. Maybe if you could see the fillets and the sauce was added more sparingly. ...

Ingredients:

6 tablespoons Olive Oil
2 Eggplants small about 1 1/4 lb eggplant
Water Coarse Salt
1 Garlic clove chopped
4 Sweet Peppers
1 Onion large sliced
1 Red Pepper Hot pod
2 cups Tomatoes peeled & chopped about 3-4 regular
2 teaspoons Oregano
2 tablespoons Capers drained
3 Anchovy filets chopped
1/4 cup Olives chopped
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Directions:

1. Some time before cooking, cut the eggplant into cubes; do not peel.

2. Place the cubes into abundant water with some coarse salt.

3. Leave for about 30 minutes. Meanwhile, peel and coarsely chop the tomatoes.

4. Heat a large saucepan over medium heat. Add the oil and heat till fragrant.

5. Add onion and garlic and saute until translucent.

6. Add peppers and cook until they start to wilt.

7. Add eggplant cubes and cook for 15 minutes. Add the tomatoes, season with salt, pepper and oregano, and cook until peppers and eggplant are tender but not mushy.

8. Add the capers, olives and anchovies. Remove from heat and let stand at room temperature for several hours.

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Dietary Notes:
This recipe is low-cholesterol with 10.8mg per serving

This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 83% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Fish, Eggplant, Tomato, Garlic, Iodine, Onion, Olive Oil, Anchovy allergies.
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