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Baked Eggplant Caponata Recipe
|Eggplants||2 Medium, stems trimmed|
|Zucchini||3⁄4 Pound, ends trimmed (2 Medium Sized)|
|Bell peppers||1 Pound, stemmed and seeded (2 Large, Red / Yellow)|
|Ripe tomatoes||1 Pound, cored and diced (2 Large Ones)|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Dried bay leaf||1|
|Ripe olives||1⁄2 Cup (8 tbs) (Greek / Green)|
|Olive oil||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1165 Calories from Fat 591
% Daily Value*
Total Fat 68 g104%
Saturated Fat 9.6 g48.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1280 mg53.3%
Total Carbohydrates 136 g45.4%
Dietary Fiber 49.1 g196.6%
Sugars 68.4 g
Protein 23 g46.8%
Vitamin A 135.2% Vitamin C 867.6%
Calcium 37.2% Iron 58.6%
*Based on a 2000 Calorie diet
Sprinkle with 1 1/2 teaspoons salt.
Let stand for about 20 minutes.
Rinse lightly, drain, and pat dry.
Cut zucchini into 1/2 inch slices.
Thinly slice peppers and onion.
Place eggplant, zucchini, peppers, and onion in a 12- by 17-inch roasting pan.
In a blender or food processor, whirl tomatoes, vinegar, and sugar until tomatoes are pureed.
Add tomato mixture, bay leaf, olives, and oil to vegetables; mix to blend.
Bake in a 400° oven, stirring every 20 to 30 minutes until vegetables are very soft when pressed and most of the liquid evaporates, 1 1/2 to 2 hours.
Add salt to taste.
Cool and serve at room temperature.
If made ahead, cover and chill up to 1 week.