Nutritional Information On Caponata

Servings: 8
Nutrition information per serving:

3 Medium

Tomatoes, blanched, peeled and chopped

2 1/2 Cups

Eggplant, cut into 1-inch cubes

1 1/2 Cups

Zucchini, sliced

1/2 Cup

Onion, chopped

4 Cloves

Garlic, chopped

1 Tablespoon

Capers, drained

6 Large

Green olives, pitted, sliced

2 Tablespoons

Fresh oregano, chopped

1 Teaspoon

Fresh rosemary, chopped

1/4 Teaspoon

Salt

4 Tablespoons

Dry white wine

1 1/2 Tablespoons

Olive oil

1 Teaspoon

Sugar

  1. Sprinkle the cubes of eggplant with salt and put them in a colander to drain. After about 20 minutes pat them dry with paper towel and set them aside.
  2. Heat small nonstick skillet over medium heat. Add tomatoes, cook, stirring frequently, crushing tomatoes with back of wooden spoon, until liquid evaporates, about 10 minutes.
  3. Meanwhile, preheat oven to 350F. Spray large roasting pan with nonstick cooking spray. In roasting pan, combine eggplant, zucchini, onion, garlic, olives, capers, oregano, rosemary and salt. Toss until well combined. Add tomatoes, mix well.
  4. In a cup, combine wine, oil and sugar, stir well. Pour over vegetables, mix well. Cover roasting pan with foil.
  5. Bake 1 hour, stirring every 15 minutes, until vegetables are very tender. Transfer the caponata to serving bowl and refrigerate until ready to serve.

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