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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Caponata

Source: dLife

Italian style stew with eggplant, onions, celery, red pepper, and olives in an herbed red wine vinegar sauce.

Nutrition Facts

Makes 48 servings
Amount Per Serving

Calories	17.6

Total Carbs	3.6 g

Dietary Fiber	1.3 g

Sugars	2.0 g

Total Fat	0.2 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	123.8 mg

Protein	0.6 g

Sodium	54.3 mg

Dietary Exchanges 0.2 Fat, 0.5 Vegetables, 0.0 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Cut the unpeeled eggplants into 1 inch cubes. Heat a large pot coated with nonstick cooking spray over medium-low-heat, and add the eggplant and onion, sautéing until lightly golden.
Add the celery, green pepper, parsley, pepper, and green olives to the pot, and stir gently but thoroughly. Simmer with cover for 30 minutes, stirring occasionally, and remove the lid. Then simmer about 10 minutes more, or until it is thick.
Cool and refrigerate. Serve chilled or at room temperature.