Eggplant Caponata

Staff Writer
Eggplant Caponata
Westside Market NYC

Looking to switch up the dips you serve this fall during football season? This eggplant caponata is easy to make, elegant, and great new dip to enjoy when you feel like giving the basics a rest.

4
Servings
379
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 large onion, minced
  • 2 celery ribs, diced
  • 1 red bell pepper, seeded and diced
  • 2 eggplants, cut into 1/2-inch cubes
  • 2 tomatoes, peeled, seeded, and chopped
  • 2 Tablespoons capers, drained
  • 1/2 Cup pitted green olives
  • 1/4 Cup red-wine vinegar
  • 1/4 Cup chopped parsley
  • Salt and pepper, to taste

Directions

Heat the oil over medium-high heat in a frying pan. Cook the garlic, onion, celery, red pepper, and eggplant until soft. Stir in the tomatoes and cook for 5 minutes. Put the cooked vegetables in bowl and toss with capers, olives, vinegar, parsley, salt and pepper, to taste. Taste, adding more vinegar and olive oil as needed. 

Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
30g
46%
Sugar
15g
N/A
Saturated Fat
4g
21%
Protein
5g
9%
Carbs
27g
9%
Vitamin A
99µg
11%
Vitamin B6
0.5mg
22.9%
Vitamin C
62mg
100%
Vitamin E
6mg
31%
Vitamin K
103µg
100%
Calcium
75mg
8%
Fiber
12g
47%
Folate (food)
105µg
N/A
Folate equivalent (total)
105µg
26%
Iron
2mg
10%
Magnesium
63mg
16%
Monounsaturated
21g
N/A
Niacin (B3)
3mg
13%
Phosphorus
113mg
16%
Polyunsaturated
3g
N/A
Potassium
1003mg
29%
Riboflavin (B2)
0.2mg
10.3%
Sodium
1141mg
48%
Thiamin (B1)
0.2mg
11.9%
Zinc
0.8mg
5.4%

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