Riverford Caponata
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1
By Jana Viano
Riverford Caponata
You can substitute other vegetables. I added beets and carrots. I served over palm heart linguine.
Updated at: Mon, 23 Sep 2024 00:55:41 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories179.3 kcal (9%)
Total Fat6.8 g (10%)
Carbs29 g (11%)
Sugars20.2 g (22%)
Protein4.8 g (10%)
Sodium375.8 mg (19%)
Fiber8.1 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven 350°.
Step 2
Put capers and sultanas in small bowl with cool water to soak
Step 3
Dice vegetables into even sizes.
Step 4
Chop celery into 1/4" pieces.
Step 5
Finely chop garlic, let sit 10 minutes before adding to pan.
Step 6
Put the eggplant, courgette, and and celery on a sheet pan. Drizzle with olive oil season with salt and black pepper. Roast 25 minutes until starting to soften.
Step 7
Remove pan from oven, add tomatoes and garlic. Return to oven for 10-15 minutes.
Step 8
When done, remove from oven and add olives, drained capers, sultanas, and fresh basil. Finish with red wine vinegar, sweetener, and olive oil.
Step 9
Serve with pasta, rice, or grain.
Notes
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Delicious
Easy
Fresh
Go-to
Moist
