Caponata from Loni Kuhn's S.f. Cooking Class
65 mins (prep 20, cooking 45)
21 ingredients
3 servings
This is the potluck/picnic dish people demand I make late summer. You don't need to like eggplant to love this! Amazingly, it is served at room temperature, and keeps for 3 weeks in the refrigerator. I have been carrying this recipe with me since 1977 from the May issue of Bon Appetit, and each time I move, the panic doesn't leave until I locate this recipe again! Rita posted a canning version of this recipe, if you want to enjoy this year-round: Katel's Caponata #462221.

Categories:  salad , italian , seasonal , equipment , <-4-hours , appetizer , potluck , time-to-make , vegan , european , spreads , summer , vegetarian , to-go... , vegetable , stove-top , picnic ,
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Serving Size (702.49 g)
Servings 3
Amount per Serving
Calories 754.45 Calories from Fat 585.72
% Daily Value *
Total Fat 65.08g 300.39%
Saturated Fat 7.97g 119.48%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 5444.25mg 680.53%
Total Carbohydrate 42.36g 42.36%
Dietary Fiber 10.11 g 121.38%
Sugars 30.15 g %
Protein 10.28g 61.7%
Vitamin A 3449.85IU% Vitamin C 97.14mg%
Calcium 152.09mg% Iron 4.88mg%
*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:
medium eggplants, large, fresh basil, fresh italian parsley, fresh ground black pepper, medium zucchini


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