Caponata
Nutritional values
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 26.5 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 935 mg | (23 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 2 Eggplant
- 2 yellow Bell pepper
- 1 stalk Celery
- 2 onions
- 6 Tomatoes
- 2 Tbsps olive oil
- salt
- cayenne pepper
- 50 grams pitted green Olives
- 20 grams raisins
- 2 Tbsps Pine nuts
- 1 tsp Caper (chopped)
- 2 Tbsps white balsamic vinegar
- 1 tsp sugar
Preparation steps
Rinse, trim and roughly chop the eggplant. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into pieces. Rinse and remove the strings from the celery and slice. If the celery came with leaves attached, set some aside for garnish. Peel the onion and cut into pieces. Blanch the tomatoes in a pot of boiling water for 10 seconds, drain, peel, quarter and remove seeds.
Heat the oil in a deep skillet and gently saute the eggplant. Add the peppers, onion and celery, season with salt and cayenne pepper and simmer, stirring occasionally until the vegetables are al dente, about 10 minutes. Add the tomato, olives, raisins, pine nuts and chopped capers.Cook, uncovered until the vegetables are tender, about 5 minutes. Stir in the vinegar and sugar and season with salt and cayenne pepper. The vegetables should be sweet and sour, so adjust the vinegar and sugar if desired.
Serve garnished with celery leaves.
