RecipeDB

Cooking in progress....

Caponata With Fennel, Olives and Raisins

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.5572
Energy (kCal)1150.38
Carbohydrates (g)106.5692
Total fats (g)81.8427
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes. | 2. Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally. | 3. Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil. | 4. Season caponata to taste with sugar, salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature. Makes 6 cups. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 6 tablespoons 716.04 0.0 0.0 81.0
    eggplant 1 1/2 unpeeled cut - - - -
    red bell pepper 3 cups chopped - - - -
    fennel bulb 2 cups chopped 53.94 12.702 2.1576 0.348
    garlic clove 6 chopped - - - -
    kalamata olive 1/2 cup pitted chopped - - - -
    golden raisin 1/2 cup 249.15 65.604 2.7968 0.3795
    tomato sauce 1 1/4 1/4 - - - -
    red wine vinegar 6 tablespoons 16.986 0.2414 0.0358 0.0
    basil 3/4 cup chopped 4.14 0.47700000000000004 0.5670000000000001 0.1152
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0

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



    Similar Recipes by Processes Similar Recipes by Category Composition