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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a very hot pan, cook each of the vegetables seperately over a medium-high flame with as little of the olive oil as possible. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl or pot. | 2. Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes. | 3. While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs, marinara sauce and diced tomatoes and stir. | 4. Serve the caponata at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup		954.72	0.0	0.0	108.0
eggplant	3		cut	-	-	-	-
green zucchini	3		quartered cut	-	-	-	-
yellow squash	3		quartered cut	-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
celery rib	6		cut	-	-	-	-
garlic clove	3		sliced	-	-	-	-
red wine vinegar	1 1/2	1/2		4.2465	0.0603	0.0089	0.0
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
red pepper	1	cup	roasted sliced	60.0	13.215	2.805	0.66
kalamata olive	1	cup	pitted chopped	-	-	-	-
caper	1	cup		31.648000000000003	6.7286	3.2474	1.1834
salt black pepper			ground	-	-	-	-
parsley leaf	2	tablespoons	chopped	-	-	-	-
oregano leaf	2	tablespoons	chopped	-	-	-	-
marinara sauce	2	cups		-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.