6 Serves
45 Mins
Heat the olive oil in a large skillet over medium heat until shimmering.
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FilipinoVitamin E
2 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
90 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
355 mg / 4,700 mgSodium
228 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Add the diced onions and pine nuts to the skillet, sautéing for 5 minutes until the onions are translucent and the nuts are lightly toasted.
Incorporate the cubed eggplant into the pan and continue to cook for 5 minutes until softened.
Stir in the fresh thyme, chopped tomatoes, olives, and balsamic vinegar, bringing the mixture to a gentle boil.
Reduce the heat to low and simmer the caponata for 15 minutes to allow the flavors to meld.
Remove the pan from the heat and allow the mixture to cool to room temperature.
Gently fold in the crumbled feta cheese before serving alongside toasted crostini.
16
g7
g68
g
