mediterranean

Sicilian Eggplant Caponata with Pine Nuts

Name: Sicilian Eggplant Caponata with Pine Nuts
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 344 g eggplant, diced; 30 g olive oil; 97 g onion, diced; 86 g celery, diced; 22 g tomato paste; 22 g red wine vinegar; 27 g raisins; 16 g capers, drained; 22 g pine nuts, toasted; 1 g salt; 0.54 g black pepper

This simmered dish pairs eggplant, diced with pine nuts, toasted, onion, diced and celery, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Heart friendly Vegetarian Vegan Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

11 g Protein

64 g Carbohydrates

42 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

344g eggplant, diced 86 kcal
30g olive oil 265 kcal
97g onion, diced 39 kcal
86g celery, diced 14 kcal
22g tomato paste 18 kcal
22g red wine vinegar 18 kcal
27g raisins 81 kcal
16g capers, drained 4 kcal
22g pine nuts, toasted 128 kcal
0.54 tsp (1g) salt 0 kcal
0.27 tsp (1g) black pepper 1 kcal

Cooking instructions

eggplantsalt
Sprinkle eggplant with a pinch of salt and let sit 10 minutes; pat dry.
eggplantolive oil
Heat olive oil in a skillet over medium-high heat. Saute eggplant until browned and tender, 10-12 minutes.
onioncelery
Add onion and celery; cook 4 minutes until softened.
tomato pastered wine vinegarraisinscapers
Stir in tomato paste and cook 30 seconds. Add red wine vinegar, raisins, and capers; simmer 2-3 minutes until glossy.
pine nutssaltblack pepper
Stir in toasted pine nuts. Taste and adjust salt and pepper.
Serve warm or at room temperature.