![Caponata Caponata](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/7B839F77-7ABE-454A-9AB9-99859D3E37FA/Derivates/ae2d31ee-ea54-42b4-bc0c-92ee2b8951c5.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 32 oz water
- 1 tbsp salt
- 17 oz eggplant, cut into pieces (½ in.) (approx. 1 lg. eggplant)
- 10 sprigs fresh parsley, leaves and tender stems
- 12 fresh basil leaves, plus extra to garnish
- 7 oz onion, halved (approx. 1 med. onion)
- 3 oz celery, cut into 1 in. pieces (approx. 3 stalks)
- 2 garlic cloves
- 1 oz olive oil
- 1 can diced tomatoes (14.5 oz), drained
- 1 oz red wine vinegar
- 10 oz red bell pepper, seeds removed and cut into pieces (½ in.) (approx. 1 pepper)
- 2 oz pitted Kalamata olives
- 1 oz capers, rinsed and drained
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1 oz toasted pine nuts, to garnish
- Nutrition
- per 1 portion
- Calories
- 638 kJ / 152.5 kcal
- Protein
- 3.5 g
- Carbohydrates
- 15.9 g
- Fat
- 9.5 g
- Saturated Fat
- 1 g
- Fibre
- 5.8 g
- Sodium
- 1526.7 mg
In Collections
Alternative recipes
Lentil Moussaka
2h 20 min.
Green Lentil Risotto with Asparagus
45 Min
Indian Vegetable Curry
50 Min
Sausage Stuffed Kabocha
2 Std. 45 Min
One-Pot Barley and Vegetables
1 Std. 10 Min
Greek Vegetables
1 Std.
Cauliflower Rice Pilaf with Yams
40 Min
Garbanzo Bean Soup with Spinach
40 Min
Eggplant "Meatballs" with Romesco Sauce
2 Std. 45 Min
Buckwheat and Butternut Squash Risotto
35 min
Greek Lentils and Rice
40 Min
Lentil, Cauliflower and Kale Salad
1h 5 min