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Receta Eggplant Appetizer (Caponatina)

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Ingredientes

Cost per recipe $1.61 view details
  • 1 lb Small
  • 1/4 c. Coursely minced garlic -- (not from a jar)
  • 4 ounce Can Liquid removed -- (or possibly fresh Minced)
  • 1 med Red Bell Pepper -- in 1/2 in Pcs
  • 1/4 c. Coursely minced FRESH Mint Leaves
  • 1/4 c. Coursely minced FRESH Basil Leaves
  • 1/4 c. Extra virgin olive oil
  • 1/3 c. Basalmic Vinegar Course Grd Pepper and Salt To taste Eggplant -- 5 to6 in. long Mushrooms Pcs or possibly caps

Direcciones

  1. Cut lenthwise,all eggplants in half. Cut each half lenth-wise into thirds.
  2. Cut cross ways to make inch size pcs.(Actually they will be small triangles.) Add in 1/4 cu. extra virgin olive oil to saute/fry pan. Add in Eggplant and Peppers,,sautee med.heat 4-5 minutes. Don't overcook. Egg'plt should be hard.
  3. Add in Garlic and stir. cook 1 minute. Remove from heat and place in bowl.
  4. Add in Mint, Basil, Pepper and Basalmic vinegar. Taste for salt. Serve at room temp.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 151g
Calories 508  
Calories from Fat 480 94%
Total Fat 54.29g 68%
Saturated Fat 7.49g 30%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 5mg 0%
Potassium 206mg 6%
Total Carbs 5.88g 2%
Dietary Fiber 2.0g 7%
Sugars 4.1g 3%
Protein 0.97g 2%
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