Italian

Capanato (Sicilian Eggplant) is for Dinner.

Capanato (Sicilian Eggplant) takes 15 minutes to prepare.

Capanato (Sicilian Eggplant) takes 25 minutes to cook.

Capanato (Sicilian Eggplant) makes 8 servings.

The ingredients for Capanato (Sicilian Eggplant) are:

1/4 c olive oil
4 c eggplant, cubed
2 tbsp olive oil
1 c onion, minced
2 stalks celery, chopped
1 tsp salt
1 tsp pepper
2 c stewed tomatoes, chopped with juice
1/2 tsp basil
1/2 tsp oregano
10 black olives, chopped
1/4 c vinegar
1 tbsp sugar

Here is how you make Capanato (Sicilian Eggplant):

Heat 1/4 c olive oil and saute eggplant. When tender.In 2 tbsp olive oil, saute onions, garlic and celery until onions are soft. Add eggplant and add remaining ingredients. Simmer 15 minutes. Capanato should be thick but not dry. Add water if dry, cook longer if wet. Serve chilled or at room temperature. Serves 6-8Number of Servings: 8Recipe submitted by SparkPeople user SUSANNEMYLES.

The nutritional information for Capanato (Sicilian Eggplant) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 143.7

• Total Fat: 11.1 g
• Cholesterol: 0.0 mg
• Sodium: 541.5 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 2.7 g
• Protein: 1.5 g

Capanato (Sicilian Eggplant) is Italian cuisine.