Vegetable Caponata
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 3
Calories: 202 kcal
Ingredients
- 1 medium eggplant cubed
- 2 medium tomatoes cubed
- 4 mini sweet bell peppers sliced
- 1 small onion diced
- 2 Tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. paprika
- 1/4 tsp. oregano
- 1/8 tsp. black pepper
- 1/4 cup fresh parsley chopped
Instructions
-
In medium sauté pan, sauté eggplant with olive oil for 5 minutes. Stir to coat in oil.
-
Add remaining vegetables and spices.
-
Sauté additional 5-10 minutes.
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Stir in fresh parsley before serving.
Recipe Notes
Get these ingredients and more at Vitacost.
Nutrition Facts
Vegetable Caponata
Amount Per Serving
Calories 202
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Sodium 337mg14%
Potassium 987mg28%
Carbohydrates 26g9%
Fiber 10g40%
Sugar 16g18%
Protein 5g10%
Vitamin A 6521IU130%
Vitamin C 227mg275%
Calcium 58mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.