Caponata
Caponata is a vibrant, sweet-and-sour Sicilian vegetable dish, traditionally made with fried eggplant, celery, tomatoes, and capers, all simmered in a tangy vinegar and sugar agrodolce sauce. It's a staple of Italian antipasti, often served at room temperature as a relish or side dish. Its roots are deeply tied to the island of Sicily, reflecting its history of Mediterranean and Arab culinary influences.
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🍽️ Nutrition at a glance
This dish is generally moderate in carbohydrates and fat, with the fat content coming primarily from the olive oil used in cooking. It's a good source of dietary fiber, vitamins like C and K from the vegetables, and antioxidants, with a typical serving containing around 150-200 calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 2.5 g |
| Carbs | 18 g |
| Fat | 11 g |
| Fiber | 5 g |
| Sugar | 10 g |
| Sodium | 380 mg |
| Potassium | 450 mg |
| Vitamin C | 25 mg |
| Vitamin A | 120 mcg RAE |
| Vitamin K | 15 mcg |
| Folate | 50 mcg DFE |
| Iron | 1.8 mg |
| Magnesium | 40 mg |
| Manganese | 0.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
What makes caponata unique is its signature 'agrodolce' (sweet-and-sour) flavor profile, a culinary technique that dates back to ancient Roman times. Nutritionally, it's a plant-based powerhouse where the combination of healthy fats from olive oil and fiber-rich vegetables can help with nutrient absorption and satiety.
AI estimate may be inaccurate · Terms