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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Californian
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1
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.

Jewish Caponata

Date Added: December 03, 2009

Ingredients:

3 Pounds Eggplants
3/4 Cup Olive Oil or lard
2 Unit Stalks Of Celery diced
1 Unit Onion large, diced
3 Unit Bell Peppers green yellow cored &
1 Unit Garlic
1 Unit Carrot large, peeled &
2 Teaspoons Flour whole wheat
2 Pounds Tomatoes ripe, peeled* and cut up
1 Cup Green Olives pitted, coarsely chopped
2 Tablespoons Vinegar or lemon juice
1 Teaspoon Sugar brown
3 Unit Leaves Basil fresh
1 Tablespoon Parsley Italian fresh chopped
2 Tablespoons Capers drained
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Directions:

1. Caponata Ebraica to peel tomatoes, drop them first into boiling water for about 1 minute, then in cool water and the peel will come off immediately.

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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 Wheat, Gluten, Bell Pepper, Eggplant, Tomato, Sulfites, Garlic, Natural Sweeteners, Celery, Vinegar, Onion, Olive Oil allergies.
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