| Servings | Prep Time | Cook Time |
|---|---|---|
| 6 | 10 mins | 1 hr |
| 1. | Cube eggplant and red peppers and dice onion. Put in a pot large enough to hold the vegetables. They will cook down so you can load it up to the top. |
| 2. | Add diced tomatoes to pot. |
| 3. | Add seasonings and olive oil. |
| 4. | Cook on medium heat until mixture steams then reduce heat and simmer until vegetables are broken down to your desired consistency stirring occasionally. |
|
There are 96 calories in 1 serving of Eggplant Caponata.
Calorie split: 23% fat, 66% carbs, 11% protein.
|
| Serving Size | 1 serving |
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