Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Aubergine Stew With Capers Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

3 Aubergines weighing about
750g 11/2lb in total
up to 4
1 Yellow pepper, de-seeded
5 Ripe tomatoes, up to 6
2 Celery sticks, up to 3
1 Onion, sliced
12 Green olives
2 Tablespoon(s) Sultanas
2 Tablespoon(s) Capers, drained
2 Tablespoon(s) Olive oil
Cut the aubergines, peppers, tomatoes and celery into fairly large
pieces. Put all the ingredients, except the vinegar and salt, in a
large saucepan, cover and cook over a high heat for 10 minutes or
until the vegetables have softened. Add the vinegar and season with
salt. Reduce the heat slightly, cover and simmer for another 30
minutes or until all the vegetables are tender. Serve hot or cold.
Converted by MC_Buster. NOTES : Capers are the flower buds of a
rambling plant which loves dry, rocky situations, and can often be
seen growing on the high fortified walls of towns and villages in
central and southern Italy. They are preserved in vinegar and are
available in jars. This recipe is from Sicily. Converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 99
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 0mg
Sodium: 300.9mg
Potassium: 328.2mg
Carbohydrates: 8.9g
Fiber: 2.3g
Sugar: 4.7g
Protein: 1.6g

Scale this recipe to Servings [?]