Spanish

Eggplant Caponata takes 10 minutes to prepare.

Eggplant Caponata takes 20 minutes to cook.

Eggplant Caponata makes 4 servings.

The ingredients for Eggplant Caponata are:

4 cups Eggplant, cubed (drained)
2 cups Zucchini, cubed
1/4 cup Roasted Pine Nuts
1/2 cup Green Olives, chopped
2 tbsp Onions, chopped
1 or 2 Cloves of Garlic, chopped
Dried or Fresh Italian Herbs
Extra Virgin Olive Oil, Salt and Pepper

Here is how you make Eggplant Caponata:

Cut the eggplant into small cubes and add salt, leave it to rest in the refrigerator overnight. Drain the liquid completely the next day. Saute the eggplant, onion and garlic in olive oil. Add salt and pepper to taste, the herbs, and the cubed zucchini, continue cooking to desired tenderness. Mix in the pine nuts and olives. Serve cold or at room temperature. Enjoy!Serving Size: Makes approximatelly 4 cupsNumber of Servings: 4Recipe submitted by SparkPeople user LALELIS.

The nutritional information for Eggplant Caponata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 115.8

• Total Fat: 7.9 g
• Cholesterol: 0.0 mg
• Sodium: 253.2 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 3.7 g
• Protein: 2.7 g

Eggplant Caponata is Spanish cuisine.

The dietary needs meet for Eggplant Caponata is Vegan