Photo: Anna Pelzer
Mom’s Caponata (Eggplant Salad)
10 ingredients
33 min + 27 min
9
openrecipes
A refreshing, sweet-and-sour salad of cooked eggplant cubes, crushed fresh tomatoes and olives. It’s even better the next day.
Estimated Nutrition (whole recipe, rough)
263
Calories
4g
Protein
14g
Fat
27g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 whole Large Tomatoes
- 1 whole Medium Sweet Onion
- 2 cloves Garlic, Peeled
- ½ cups Olive Oil
- 2 pounds Eggplants
- 6 leaves Basil Or 2 Teaspoons Dried Basil
- ¼ cups Salt And Black Pepper To Taste
- 12 ounces, weight Wine Vinegar
- 7 ounces, weight Pitted Black Olives, Sliced
- 2 Tablespoons Pimiento-stuffed Green Olives (Manzanilla), Drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes