Ingredients

  • teaspoon olive oil
  • 4 small zucchini (about 1 1/4 pounds), ends trimmed, diced into 1/4 inch cubes
  • 1 small eggplant (about 1 pound), ends trimmed, diced into 1/4 inch cubes
  • 1 cup grape tomatoes, halved
  • Pinch black pepper
  • 2 teaspoons balsamic vinegar

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Instructions

  1. <p>1. Place the oil in a nonstick sauté pan, and warm over medium heat. Add the zucchini and eggplant, and cook for 3 minutes, stirring often. Add the tomatoes and the black pepper, then cook 2 minutes.</p>
  2. <p>2. Add the vinegar, stir to combine, and remove from heat.</p>
  3. <p>3. Serve warm.</p>

Nutrition Facts

4 servings per container
Serving size 296 g
Amount per serving
Calories 71
% Daily Value*
Total Fat 1.9g 3%
Saturated Fat 0.3g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 16.1mg 1%
Total Carbohydrate 13g 5%
Dietary Fiber 4.78g 18%
Total Sugars 8.1g
Includes 0g Added Sugars 0%
Protein 3.2g
Vitamin D 0mcg 0%
Calcium 37.5mg 2%
Iron 0.9mg 6%
Potassium 721.4mg 15%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Simple Zucchini Caponata Nutrition Scorecared

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