Italian

Eggplant and Portabella Caponata is for Side Dish.

Eggplant and Portabella Caponata takes 15 minutes to prepare.

Eggplant and Portabella Caponata takes 30 minutes to cook.

Eggplant and Portabella Caponata makes 10 servings.

The ingredients for Eggplant and Portabella Caponata are:

1 eggplant, peeled & diced
2 Portabella Mushrooms, cleaned & diced
1/2 of 1 large Red Pepper, chopped
1 med Onions, raw, chopped
2 cloves Garlic, minced
2 Tbl Olive Oil
3 Tbl Butter
2 cups Bertolli Arrabbiatta sauce, or similiar
2 tsp Balsamic Vinegar
Basil, to taste (approx 1/2 tsp)
Parsley, to taste (approx 1/2 tsp)
Salt & Pepper, to taste

Here is how you make Eggplant and Portabella Caponata:

Heat olive oil in large skillet. Add onion & pepper and saute approximat15-20 approximately 3 minutes, until onion becomes translucent. Add minced garlic & saute for another minute.Add butter & melt. Add diced eggplant & mushrooms. Saute over medium heat for approximately 15-20 minutes. The vegetables should be tender & lightly browned. Add sauce and balsamic vinegar & combine well. Lower heat to med-low & continue to saute for another 5 minutes, or until thoroughly heated.Served with fresh baked bread. Serving Size: makes 10 servings @ .5 cup eachNumber of Servings: 10Recipe submitted by SparkPeople user RIMAJO.

The nutritional information for Eggplant and Portabella Caponata is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 103.9

• Total Fat: 7.0 g
• Cholesterol: 9.2 mg
• Sodium: 207.8 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 2.7 g
• Protein: 1.7 g

Eggplant and Portabella Caponata is Italian cuisine.

The dietary needs meet for Eggplant and Portabella Caponata is Vegetarian