Colorful, comforting and bursting with Mediterranean flavor, this vegetable caponata is a delicious way to load up on veggies. Made with tender eggplant, juicy tomatoes, sweet bell peppers and aromatic onion, it’s seasoned simply with olive oil, paprika, oregano and a touch of salt and pepper. Fresh parsley adds a bright finish, making this hearty dish perfect as a side, spread or light main.
Vegetable Caponata
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 202 kcal
Ingredients
- 1 medium eggplant cubed
- 2 medium tomatoes cubed
- 4 mini sweet bell peppers sliced
- 1 small onion diced
- 2 Tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. paprika
- 1/4 tsp. oregano
- 1/8 tsp. black pepper
- 1/4 cup fresh parsley chopped
Instructions
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In medium sauté pan, sauté eggplant with olive oil for 5 minutes. Stir to coat in oil.
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Add remaining vegetables and spices.
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Sauté additional 5-10 minutes.
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Stir in fresh parsley before serving.
Recipe Notes
Get these ingredients and more at Vitacost.
Nutrition Facts
Vegetable Caponata
Amount Per Serving
Calories 202
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Sodium 337mg14%
Potassium 987mg28%
Carbohydrates 26g9%
Fiber 10g40%
Sugar 16g18%
Protein 5g10%
Vitamin A 6521IU130%
Vitamin C 227mg275%
Calcium 58mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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