Lunch Sicilian Eggplant Caponata
A sweet-sour eggplant stew with 7 g of fiber and heart-healthy olive oil.
Overview
Calories per serving 250kcal
Cooking time 30min
Food score
90%Eggplant, olives, and capers supply 7 g of fiber and plant-based fats; sodium from olives and capers is the main tradeoff in an otherwise vegetable-forward dish.
Macros
28 g Carbs · 43%
5 g Protein · 8%
14 g Fat · 49%
7 g Fiber
Ingredients
1 serving
- eggplant, cubed200 g
- celery, diced40 g
- canned tomatoes120 g
- green olives30 g
- capers1 tbsp
- red wine vinegar1 tbsp
- olive oil1 tbsp
How to cook
- Brown eggplant in olive oil until soft.
- Add celery, tomatoes, olives and capers; simmer 15 minutes.
- Stir in vinegar and serve warm or cold.
