Campanata

Name: Campanata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 eggplants, cubed; 1.5 Pints grape tomatoes; 1 T Crushed Red pepper; 1/2 sweet bell pepper; 1 zucchini, cubed; 1 summer squash, cubed; 1/8 cup capers, rinsed; 1/2 cup Kalamata olives, rinsed; 1/3 cup Manzanilla olives, rinsed; 3 T Olive oil; 3T red wine vinegar; 1 T honey

4 steps

Prep:10minCook:15min

Updated at: Thu, 17 Aug 2023 11:26:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories141.3 kcal (7%)

Total Fat7.7 g (11%)

Carbs17.6 g (7%)

Sugars10.9 g (12%)

Protein3.3 g (7%)

Sodium340.8 mg (17%)

Fiber7.4 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2eggplants

cubed

1.5 Pintsgrape tomatoes

1 tcrushed red pepper

0.5sweet bell pepper

⅛ cupcapers

½ cupKalamata olives

rinsed

⅓ cupManzanilla olives

rinsed

3 tolive oil

Dressing

3 Tred wine vinegar

1 thoney

Instructions

Step 1

Heat olive oil in pan, add eggplant, pepper and zucchini. Toss to cover lightly with oil. On medium low, cook until almost tender, stirring occasionally.

Step 2

Whisk vinegar and honey in small bowl. Set aside.

Step 3

Add olives and tomato, stirring to coat with olive oil. Drizzle dressing over. Stir in fresh herbs and red pepper, garlic and onion powder. reduce heat to low and cook covered for 5 minutes.

Step 4

remove from heat, stir again, cover and let sit for 10 minutes before serving. you can also refrigerate and serve cold.