Name: Caponata II
Ingredients: 2 unpeeled eggplant; 10 large olives, halved; 1/2 medium onion, chopped; 2 medium whole tomatoes, diced; 20 pine nuts (1 tbsp); 1/4 cup olive oil; 1 tbsp drained capers; 1/4 tsp salt; 1/4 tsp pepper; 1 serving 1 packet Splenda; 2 tbsps white wine vinegar

Caponata II

Average Rating

3.0

A lower carb caponata alternative.

Servings	Prep Time	Cook Time
6	0 mins	0 mins

Ingredients

2 unpeeled eggplant

10 large olives, halved

1/2 medium onion, chopped

2 medium whole tomatoes, diced

20 pine nuts (1 tbsp)

1/4 cup olive oil

1 tbsp drained capers

1/4 tsp salt

1/4 tsp pepper

1 serving 1 packet splenda

2 tbsps white wine vinegar

Directions

1.	Salt the eggplant and leave to drain for 30 minutes.
2.	Rinse, dry and fry in hot oil until brown and tender, then drain on paper.
3.	Fry the onion until golden, then add tomatoes.
4.	Simmer for 15-20 minutes then add the capers, pine nuts, olives and Splenda.
5.	Sprinkle with the vinegar and add the eggplant and let simmer for 30 minutes to blend flavors.

Nutrition summary

There are 149 calories in 1 serving of Caponata II.

Calorie split: 60% fat, 34% carbs, 6% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

149

% Daily Values*

Total Fat

10.62g

14%

Saturated Fat

1.462g

Trans Fat

Polyunsaturated Fat

1.412g

Monounsaturated Fat

7.305g

Cholesterol

0mg

Sodium

210mg

Total Carbohydrate

13.76g

Dietary Fiber

7.2g

26%

Sugars

5.92g

Protein

2.47g

Vitamin D

Calcium

31mg

Iron

0.94mg

Potassium

536mg

11%

Vitamin A

21mcg

Vitamin C

10mg

11%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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