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Eggplant (Aubergine) Caponata

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.1538
Energy (kCal)351.8594
Carbohydrates (g)80.6838
Total fats (g)1.1347
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients in a large enameled or stainless steel pot. | 2. Bring to a healthy simmer, stirring occasionally. | 3. You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours. | 4. The slow stewing method blends the flavors very nicely, and the caponata is great reheated. | 5. Serve with garlic bread or croistini. | 6. If you decide to freeze this, it will stay for 2 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 unpeeled cut - - - -
    onion 1 chopped 60.0 14.01 1.65 0.15
    green pepper 1 seeded chopped 29.8 6.9136 1.2814 0.2533
    tomato 1 chopped crushed 62.068999999999996 13.7631 3.2384 0.5397
    green olive 1/2 cup chopped - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    extra virgin olive oil 1/3 cup - - - -
    red wine vinegar 1/3 cup 15.1367 0.2151 0.0319 0.0
    sea salt 1 teaspoon - - - -
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    oregano 1 1/2 1/2 dried 3.975 1.0338 0.135 0.0642
    basil 1 1/2 1/2 dried 0.3047 0.0351 0.0417 0.0085
    caper 1 tablespoon chopped 1.9780000000000002 0.4205 0.203 0.07400000000000001

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



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