redplum.com

A Light Caponata "al Forno"

See full recipe on: Honest Cooking



Ingredients

2-3 italian eggplants (˜2 pounds), peel-on, cut in medium cubes (˜6 cups)
1 yellow onion, cut into thin slivers (˜1 cup)
1 red onion, cut into thin slivers (˜1 cup)
2 red and/or yellow bell peppers, cut into thin strips (˜2 cups)
1/2 cup extra-virgin olive oil (reserve 2 tablespoons)
3 tablespoons salted capers, rinsed off
1/2 cup green olives, pitted and chopped
2 ribs of celery, cut into small-medium dice (about 1 cup)
1 small (14 oz.) can peeled italian tomatoes ("pomodori pelati")
1 clove garlic, sliced
2 tablespoons sugar
1 teaspoon salt
2 tablespoons red wine vinegar
Basil, to garnish

Nutrition 6 servings

Per Serving % Daily Value
Calories 272
Fat 20g 30%
Carbs 23g 7%
Protein 3g 6%
Fiber 7g 31%
Cholesterol
Sodium 787mg 32%
     
Fat
Carbs
Protein

Preparation






RedPlum's
Savings Newsletter

SIGN UP TODAY
RetailMeNot Everyday
on Facebook
RetailMeNot Everyday
on Twitter

VIST REDPLUM.COM’S PARTNER SITE