Dinner

Caponata neapolitan is for Dinner.

Caponata neapolitan takes 90 minutes to prepare.

Caponata neapolitan takes 90 minutes to cook.

Caponata neapolitan makes 6 servings.

The ingredients for Caponata neapolitan are:

3 eggplants,
2 oz. capers,
1 heart of celery branch,
4 oz. green olives,
1 large white onion,
5 large tomatoes,
1 oz. garlic,
? cups olive oil,
1 tsp. wine vinegar,
3 bay leaves,
salt,
pepper.
One can add to these ingredients:
8 anchovies in olive oil,
1 oz semolina sugar ,
1 large bunch parsley,
1 small bunch thyme,
1 box of tuna in olive oil

Here is how you make Caponata neapolitan:

Peel and dice the eggplants. Heat oil in a frying pan. Once it?s very hot, toss eggplant in the oil and brown. Drain. Boil a pot of water (with 1 oz. salt for every 4 cups of water used). Wash celery, shred it, and toss it in the boiling water. Blanche for 5 minutes, then drain. Peel the tomatoes, dice, and remove seeds. Peel garlic and onion. Dice. Pit and chop green olives. Coarsely chop capers. INCOMPLETE INSTRUCTIONS?Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user DAPNIECROW.

The nutritional information for Caponata neapolitan is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 3.6

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 0.4 mg
• Total Carbs: 0.8 g
• Dietary Fiber: 0.3 g
• Protein: 0.1 g

Caponata neapolitan is French cuisine.

The dietary needs meet for Caponata neapolitan is Low Fat