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🍳 Eggplant Caponata

225 kcal · 40 min · 4 servings

Ingredients

• 1 Eggplant
• 1 Onion
• 2 Stangen Celery
• 2 Tomatoes
• 3 EL Olive Oil
• 1 EL Capers
• 1 EL Balsamic Vinegar
• 2 EL Parsley

Instructions

1. 1. Dice eggplant and sauté in olive oil.
2. 2. Chop onion and celery and add.
3. 3. Dice tomatoes and add to the mixture.
4. 4. Add capers and balsamic vinegar and stir well.
5. 5. Garnish with parsley and serve warm.

Nutrition per serving

• kcal: 225
• Protein: 5 g · Fett/Fat: 14 g · Carbs: 20 g