| Type | Per person |
|---|---|
| Energy | 201 kcal |
| Fat | 12 gr |
| of which saturated | 2 gr |
| Carbohydrates | 16 gr |
| of which sugars | 14 gr |
| Fibres | 8 gr |
| Protein | 3 gr |
| Salt | 0.64 gr |
Caponata with aubergine, peppers and capers
Main course
2 persons
20 - 30 min
With seasonal products
490gr vegetables p.p.
Ingredients
2 persons
| 1 tablespoon sultanas |
| 1 aubergine |
| 2 tablespoons olive oil |
| 1 yellow pepper |
| 5 olives without seeds |
| 1 onion |
| about 1 tablespoon vinegar |
| 1 teaspoon capers |
| 3 tomatoes |
| 2 stalks of celery |
Preparation
1. Clean the vegetables.
2. Halve the aubergine lengthwise and cut the halves into thin slices.
3. Dice the pepper, shred the onion, cut the tomatoes into wedges and the celery into bows.
4. Heat the oil and fry the aubergine until soft.
5. Fry the onion and celery for 5 minutes.
6. Wash the sultanas.
7. Add the peppers, tomatoes and sultanas and continue to sauté until soft in 5 minutes.
8. Slice the olives.
9. If necessary, rinse the capers with cold water.
10. Mix the olives and capers into the vegetables and leave to simmer for a while.
11. Season with vinegar and leave to cool.
Menu suggestion: Delicious with a chicken leg and potatoes.
Source: Nutrition Centre.
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Nutritional values
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