90 mins (prep 45, cooking 45)
13 ingredients
12 servings
Cold eggplant caponata. Derived from Foods of the World, The Cooking of Italy by Waverley Root Time Life Books 1968.p195.

Categories:  european , italian , <-4-hours , vegetarian , eggplant , vegetable , appetizer , time-to-make ,
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Serving Size (161.67 g)
Servings 12
Amount per Serving
Calories 149.56 Calories from Fat 109.26
% Daily Value *
Total Fat 12.14g 224.12%
Saturated Fat 1.59g 95.18%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 528.0mg 264.0%
Total Carbohydrate 9.97g 39.9%
Dietary Fiber 3.6 g 172.64%
Sugars 6.06 g %
Protein 1.75g 41.99%
Vitamin A 254.63IU% Vitamin C 4.75mg%
Calcium 34.54mg% Iron 0.81mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
crushed tomatoes