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    You are in: Home / Recipes / Eggplant With Capers and Olives Recipe
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    Eggplant With Capers and Olives

    Average Rating:

    2 Total Reviews

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    • on May 12, 2008

      One of the most flavorful eggplant dishes I've tried - very Mediterranean! I used calamata olives in place of the black olives to add to that taste. I also used pre-sliced green olives since I had an open jar in the fridge. I used 3T wine vinegar and 1T splenda; however, I felt that the sweetness of the splenda and wine vinegar was overpowering, next time I would use half of those two ingredients. I didn't add additional salt since olives and capers are already pretty salty. My family of 3 ate the entire thing tonight for dinner as a main course. Made for 1-2-3 Hit Wonders tag game.

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    • on February 08, 2008

      well for myself it just cannot get any better than this, all the ingredients I love! a few amount adjustments were needed, also I used chicken broth in place of water, I increased the olive oil and added in some crushed chili flakes, the full amout of capers was used and freshly ground black pepper is a must, since my DH is not a lover of capers I was delighted to enjoy this all myself! thank you for sharing Engrossed!

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    Nutritional Facts for Eggplant With Capers and Olives

    Serving Size: 1 (116 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 111.2
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 226.7 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 3.9 g
    Sugars 5.3 g
    Protein 1.3 g

    The following items or measurements are not included:

    stuffed green olives


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