Caponata Salad Recipe

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Servings: 4
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Ingredients

Cost per serving $2.57 view details
  • 2 eggplants – peeled and cubed
  • 2 stalks celery – chopped
  • 4 cloves garlic – chopped
  • 5 red bell peppers – roasted and sliced (seeds removed)
  • 1 large onion – sliced
  • 2 tablespoons – capers plus 2 tablespoons caper juice
  • 3 tablespoons olives – your choice (pitted)
  • ¼ cup raisins
  • ½ jalapeño – chopped with seeds
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. red pepper flakes
  • ½ tsp. dried oregano
  • 4 tablespoons olive oil
  • ¼ cup vinegar plus ½ tsp. salt and 1 tablespoon sugar

Directions

  1. Heat a large frying pan with 2 tablespoons olive oil. Add the cubed eggplant and sauté until slightly golden. Add the onion, celery, jalapeño and garlic and continue to sauté until softened.
  2. Add the sliced peppers, raisins, capers, olives and toss.
  3. Add the seasonings. Combine the vinegar with the salt and sugar and stir. Add this to the pan and toss.
  4. Turn off the heat; drizzle with a little extra olive oil and let cool a bit before serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 397g
Recipe makes 4 servings
Calories 343  
Calories from Fat 218 64%
Total Fat 24.49g 31%
Saturated Fat 3.39g 14%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 608mg 25%
Potassium 873mg 25%
Total Carbs 30.9g 8%
Dietary Fiber 10.3g 34%
Sugars 17.38g 12%
Protein 4.1g 7%
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