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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Californian
     Serving Size: 5 - Change
Nutritional Facts
Servings Per Recipe: 5

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
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 Di Melanzane Peppers and Tomatoes

Date Added: December 07, 2009


6 Tablespoons Olive Oil or lard
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
2 Teaspoons Oregano or other herbs
2 Tablespoons Capers drained
3 Unit Anchovy chopped
1/4 Cup Olives green and black chopped
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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-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.
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