CAPONATA BRINJAL ( An eggplant appetizer ) Recipe




 Eggplant2 Medium
 Black olives6
 Cider vinegar1⁄4 Cup (4 tbs)
 Oil1⁄2 Cup (8 tbs)
 Onions2 , sliced
 Sugar2 Tablespoon
 Celery stalks2 , diced
 Dried oregano1⁄2 Teaspoon
 Chopped parsley1⁄4 Cup (4 tbs)
 Drained capers1⁄4 Cup (4 tbs)
 Tomato puree1⁄2 Cup (8 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1586 Calories from Fat 1096

% Daily Value*

Total Fat 125 g192.1%

Saturated Fat 15.4 g76.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1379.3 mg57.5%

Total Carbohydrates 119 g39.6%

Dietary Fiber 33.2 g132.9%

Sugars 65.4 g

Protein 15 g30.3%

Vitamin A 38.6% Vitamin C 105.7%

Calcium 44.4% Iron 33.9%

*Based on a 2000 Calorie diet


Boil the eggplant whole in salted water for 5 minutes, then slip skin off and dice.
Saute onion in oil until soft, add tomato puree and diced celery and cook until the celery is soft, adding little water if mixture is too thick.
Stir constantly to avoid burning.
Add capers, seasoning, herb, chopped olives, parsley and eggplant.
Mix vinegar with the sugar and add to mixture stirring gently.
Cover and simmer for 15 minutes, stirring often.
Serve cool.