** 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 [Peppers And Tomatoes, With Eggplant
Date Added:December 08, 2009
Ingredients:
6 Tablespoons Olive Oil see * Note
2 Unit Eggplants small about 1 1/4 lb eggplant
1 Unit Coarse Salt
1 Unit Clove Of Garlic chopped
4 Unit Sweet Peppers red
1 Unit Onion large
1 Unit Red Pepper
2 Cups Tomatoes peeled & chopped about 3-4 regular tomatoes
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.
Comments on Caponata Di Melanzane [Peppers And Tomatoes, With Eggplant Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
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 Fish, Eggplant, Tomato, Garlic, Iodine, Onion, Olive Oil, Anchovy allergies.
Meal Type: 
Total Time: 
Cook Method:
Cuisine: 
Print this Recipe
