Servings | Prep Time | Cook Time |
---|---|---|
6 | 30 mins | 1 hr |
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. |
There are 149 calories in 1 serving of Caponata.
Calorie split: 60% fat, 34% carbs, 6% protein.
|
Serving Size | 1 serving |