Caponata

Prep time: 30 min
Total time: 60 min
Keeps: 5 days
Party favourite

Allergens: none listed

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Portions

1 yellow onion
2 garlic cloves
2 red bell peppers
2 yellow bell peppers
2 eggplants
5 potatoes
2 tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp ground black pepper

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Press or mince the garlic.

Halve and slice the onion, bell peppers and potatoes.

Quarter the eggplants and slice them.

Heat the olive oil in a wok or large pan over medium heat (6/9).

Add all the vegetables, cover and cook for 30–40 minutes, stirring occasionally, until tender.

Season with salt and pepper and serve.

Nutrition per portion

Calories: 253
Carbohydrates: 50 g
Protein: 6 g
Fat: 5 g
Iron: 2.2 mg
Calcium: 45.1 mg

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