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Caponata

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.5668
Energy (kCal)784.8485
Carbohydrates (g)114.6025
Total fats (g)33.1209
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Peel the eggplant and cut into 1-inch cubes. | 3. Heat a large, heavy pan over medium heat and saute the eggplant, tomatoes, onion, green pepper and garlic until eggplant is tender; approximately 20 to 30 minutes. | 4. Add the remaining ingredients, except for the pine nuts and simmer 15 minutes. | 5. Toast pine nuts in oven until golden, about 8 minutes then sprinkle over caponata just before serving. | 6. Serve at room temperature with pita bread triangles or sliced baguette. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 1/2 1/2 - - - -
    olive oil 1/4 - 1/2 cup 0.0 0.0 0.0 0.0
    tomato 1 can undrained 62.068999999999996 13.7631 3.2384 0.5397
    onion 3 cups sliced 192.0 44.832 5.28 0.48
    green bell pepper 2 cups chopped 58.38 12.788 2.0016 0.7506
    garlic clove 2 -3 minced - - - -
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    black olive 1/2 cup - - - -
    red wine vinegar 1/3 cup 15.1367 0.2151 0.0319 0.0
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    caper 2 tablespoons drained 3.9560000000000004 0.8411 0.4059 0.1479
    tomato paste 2 tablespoons 26.24 6.0512 1.3824 0.1504
    basil 2 teaspoons dried 0.4063 0.0468 0.0556 0.0113
    salt 1 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    pine nut 1/3 cup 302.85 5.886 6.1605 30.7665

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



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