Caponata Pizzas Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Peeled diced eggplant2 Cup (32 tbs), diced
 Finely chopped onion1⁄2 Cup (8 tbs)
 Finely chopped celery1⁄2 Cup (8 tbs)
 Finely chopped green bell pepper1⁄2 Cup (8 tbs)
 Chopped black olives1⁄4 Cup (4 tbs)
 Tomato paste3 Tablespoon
 Crushed garlic1 Teaspoon (Use Fresh)
 Crushed red pepper1⁄4 Teaspoon
 French bread slice24 (1/2 Inch Slices)
 Shredded nonfat mozzarella cheese/Reduced fat mozzarella cheese1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2678 Calories from Fat 593

% Daily Value*

Total Fat 65 g100.5%

Saturated Fat 24.5 g122.3%

Trans Fat 0 g

Cholesterol 153.6 mg

Sodium 5876.5 mg244.9%

Total Carbohydrates 388 g129.3%

Dietary Fiber 24.2 g96.9%

Sugars 44.8 g

Protein 131 g261.4%

Vitamin A 48.3% Vitamin C 125.9%

Calcium 275.7% Iron 89.5%

*Based on a 2000 Calorie diet

Directions

1. Combine all the ingredients except for the bread and cheese in a 1 1/2-quart pot. Cover and cook over low heat, stirring occasionally, for 45 minutes, or until the vegetables are tender and the mixture is thick. Add a few tablespoons of water only if needed to prevent scorching. Remove the pot from the heat and set aside.
2. Arrange the bread slices on a baking sheet, and bake at 400°F for 5 minutes, or until lightly browned. Spread each slice with a tablespoon of the eggplant mixture, and top with 2 teaspoons of the mozzarella cheese. Return the pizzas to the oven, and bake for 7 minutes, or until the cheese is melted.
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