Caponata
(2 votes)
(2 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
241
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 29.2 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 1,008 mg | (25 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 Bell pepper
- 3 Tomatoes
- 1 Eggplant
- 1 onion
- 1 stalk Celery
- 1 garlic clove
- ⅛ l Vegetable broth (from a jar)
- 10 green Olives (pitted)
- 1 tsp olive oil
- 2 Tbsps Caper
- 1 tsp honey
- 2 tsps balsamic vinegar
- salt
- peppers
- 2 Tbsps Pine nuts (toasted)
Preparation steps
1.
Rinse pepper and halve, remove seeds and ribs and cut into pieces. Rinse tomatoes and eggplant and cut into large pieces. Peel onion and garlic and chop finely. Rinse, dry and slice celery. Cut olives into quarters.
2.
Heat oil in a pan and saute all vegetables, except olives, until soft. Add broth and simmer for 3-4 minutes. Place into a bowl and combine with capers, pine nuts and olives. Drizzle with honey and balsamic vinegar and season with salt and pepper. Serve warm with flatbread.
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