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Caponata With Chickpeas

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  Olive oil/Vegetable oil 2 Teaspoon
  Cubed eggplant 1 Cup (16 tbs), pared
  Diced bell peppers 1 Cup (16 tbs) (Red Or Yellow Variety)
  Diced onions 1 Cup (16 tbs)
  Diced celery 1 Cup (16 tbs)
  Diced zucchini 1 Cup (16 tbs)
  Quartered mushrooms 1 Cup (16 tbs)
  Pine nuts 1⁄2 Ounce (Pignolias)
  Garlic clove 1 Small, minced
  Canned italian tomatoes 1 Cup (16 tbs), chopped, reserve liquid
  Canned chick peas 8 Ounce, rinsed, drained
  Pitted black olives 3 Large, sliced
  Pimiento stuffed green olives 3 Large, sliced
  Capers 1 Tablespoon, drained, rinsed
  Mozzarella cheese 3⁄4 Ounce, shredded

1. In 10-inch nonstick skillet heat oil; add eggplant, peppers, onions, celery, zucchini, mushrooms, pignolias, and garlic and cook over medium-high heat, stirring frequently, until lightly browned, about 2 minutes.
2. Reduce heat to medium, cover, and cook until eggplant is tender, about 5 minutes. Add tomatoes with reserved liquid, chick-peas, olives, and capers and stir to combine. Cover and let simmer until thoroughly heated, about 8 minutes.
3. Transfer to serving bowl, cover, and refrigerate until chilled, about 1 hour. To serve, toss salad again and sprinkle with cheese.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried
Quick, Healthy

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Your rating: None
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 896 Calories from Fat 347

% Daily Value*

Total Fat 40 g61.5%

Saturated Fat 5.6 g27.9%

Trans Fat 0 g

Cholesterol 16.8 mg5.6%

Sodium 2670.6 mg111.3%

Total Carbohydrates 119 g39.6%

Dietary Fiber 28 g112.2%

Sugars 19.5 g

Protein 32 g64.3%

Vitamin A 68.2% Vitamin C 351.4%

Calcium 45.8% Iron 53.4%

*Based on a 2000 Calorie diet

Caponata With Chickpeas Recipe