Caponata
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 138, total fat 9 G., saturated fats 1 G., proteins 2 G., carbohydrates 14 G., fiber 4.5 G., cholesterol 0 mg, sodium 199 mg, sugar 7 G.
Calories 138, total fat 9 G., saturated fats 1 G., proteins 2 G., carbohydrates 14 G., fiber 4.5 G., cholesterol 0 mg, sodium 199 mg, sugar 7 G.
Caponata - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 eggplant, cut into cubes
- 1 cup small tomatoes, such as grape or cherry, halved
- 1 tbsp capers
- 1 stalk celery, sliced
- 1 red bell pepper, diced
- 3 tablespoons light raisins
- 1 onion, diced
- 1 tbsp. apple cider vinegar
- 1/2 cup water
- 1/4 cup olive oil
- A pinch of oregano
- Basil for sprinkling
- Salt and freshly ground pepper
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Cooking the dish according to the recipe:
- Fry the onion in a frying pan with olive oil for 3 minutes. Add the celery and eggplant and fry for 4 minutes. Add the bell pepper and fry for another 3 minutes.
- Then add the raisins, a little oregano and 1/2 cup of water, simmer over low heat for 8 minutes. Add the grape tomatoes and a tablespoon of apple cider vinegar and capers, simmer for 7 minutes.
Season with salt and pepper and sprinkle with basil.
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