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Italian Caponata

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.3947
Energy (kCal)640.6752
Carbohydrates (g)129.7436
Total fats (g)10.7088
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut eggplant into 1-inch cubes. Dust with 1 tablespoon salt and allow to drain in a colander. | 2. Meanwhile, in a little olive oil, saute celery, carrot, and yellow onion for about 15 minutes. Use a large frying pan for this. Then saute the drained eggplant for 10 minutes in a little oil. | 3. Place all of these in a heavy 2-quart kettle and add wine vinegar, sugar, canned tomatoes (mashed), tomato paste, green olives, capers, and anchovies, and let all of this simmer for 15 to 20 minutes. Add salt and pepper. Chill and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 lbs 226.7965 53.3425 8.8904 1.6329
    salt 1 tablespoon - - - -
    olive oil - - - -
    celery 2 cups chopped 32.32 5.9994 1.3938 0.3434
    carrot 1 cup chopped 52.48 12.2624 1.1904 0.3072
    yellow onion 3/4 cup 86.13 5.1287 0.6199 7.047000000000001
    wine vinegar 1/3 cup 15.1367 0.2151 0.0319 0.0
    sugar 4 teaspoons 73.416 18.3632 0.0 0.0
    tomato 3 cups canned mashed 124.2 27.54 6.48 1.08
    tomato paste 2 tablespoons 26.24 6.0512 1.3824 0.1504
    green olive 6 chopped - - - -
    caper 2 tablespoons 3.9560000000000004 0.8411 0.4059 0.1479
    4 -5 - - - -
    salt pepper - - - -

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



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