Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Italian Caponata Recipe
    Lost? Site Map

    Italian Caponata

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

    Sort by:

    • on July 01, 2008

      I am not too familiar with eggplant so I thought I would give this a try. I had anchovies to use up so this seemed the thing to do it. It was very nice. Don't know that I would crave it but a nice change. I didn't have capers and I didn't feel like opening a can of tomato paste so I used the sun-dried tomato pesto I had in the fridge. Extra flavor, I figured. I also admit that I had mine warm Thanks for sharing. Made for ZWT4.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2008

      Yummy! I was happy that evelyn/athens mentioned you can't taste the anchovies because I probably wouldn't have made this without that comment. And I would have missed out on a great recipe. This is delicious. Made for ZWT4 for the Tastebud Tickling Travellers.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2008

      Delicious and so good for you. I made exactly as stated (you can't taste the anchovies, they melt down and add a unique savouriness). I served this after school with pita crisps and we all loved it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 01, 2008

      I'm here to tell you that this is one GREAT TASTING DISH! I shredded the carrots & left out the anchovies, which I'm sure is a big no-no for some cooks, but I'm happy to do without those little buggers! I did take the suggestion from the previous reviewer, however, & topped the finished dish off with toasted pine nuts ~ VERY, VERY NICE! [Made & reviewed while in Italy on Zaar's World Tour 4]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2007

      This is a delicious summer dish (though delicious any time, if you can find good vegetables), nice either chilled or room temperature. Bell peppers or courgettes can be used as main vegetables as well. My suggestion is to sprinkle over some toasted pine nuts, it gives a nice, flavourful touch.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    Nutritional Facts for Italian Caponata

    Serving Size: 1 (556 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 156.3
     
    Calories from Fat 17
    11%
    Total Fat 1.9 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 3.4 mg
    1%
    Sodium 2470.3 mg
    102%
    Total Carbohydrate 33.5 g
    11%
    Dietary Fiber 12.3 g
    49%
    Sugars 18.5 g
    74%
    Protein 6.3 g
    12%

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes