Photo: Stephanie Studer
Caponata Appetizer
9 ingredients
15 min + 55 min
20 servings
openrecipes
"Don't be surprised when your guests request this recipe. Its an easy to make appetizer that combines eggplant, red pepper and garlic to make a mouthwatering spread to serve with crackers or other dippers."
Estimated Nutrition (whole recipe, rough)
715
Calories
18g
Protein
16g
Fat
126g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Soup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon vegetable oil
- 1 large eggplant, cut into cubes
- 1 Spanish onion, chopped
- 1 large red bell pepper, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
- 1 1/3 cups water
- 1 teaspoon dried oregano leaves, crushed
- Assorted Pepperidge Farm crackers
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes