Caponata ' Eggplant And Lots Of Good Things!

1. In a large hot pan heat oil and stir fry eggplant till golden brown about 10 minutes add celery, onions, garlic, and tomatoes cook till tender about 5 minutes.

2. Add remaining ingredients and simmer for 15 minutes.

3. Stirring occasionally!

4. Jar or place in a sealed container and refrigerate over night.

5. Serve cooled.

6. Season with salt and pepper if needed.

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Nutrient	Quantity
Total fats	126.4071 g
Protein	9.1968 g
Carbohydrates	74.8746 g
Energy	1442.3886 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9655 g
Water	480.4597 g
Aspartic acid	0.8624 g
Calcium, Ca	200.7125 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1023 g
Lutein + zeaxanthin	685.3131 g
Fiber, total dietary	9.6048 g
Fatty acids, total saturated 22:0	0.1565 g
Carotene, beta	1089.9381 g
Niacin	2.9338 mg
Vitamin A, RAE	97.0071 g
Arginine	0.8833 g
Riboflavin	0.2588 mg
Tocopherol, beta	0.1337 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.047 g
Fatty acids, total saturated 20:1	0.539 g
Glutamic acid	1.9713 g
Sodium, Na	927.2822 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3637 g
Total lipid (fat)	126.4071 g
Manganese, Mn	3.1396 mg
Fructose	10.8041 g
Proline	0.2903 g
Fatty acids, total saturated 16:0	13.2163 g
Sucrose	29.9418 g
Choline, total	45.2515 mg
Sugars, total	53.3803 g
Serine	0.3273 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	2.511 g
Fatty acids, total saturated 20:4 undifferentiated	0.0007 g
Vitamin B-6	0.5271 mg
Selenium, Se	2.7889 g
Ash	6.2109 g
Fatty acids, total saturated 18:1 undifferentiated	81.6541 g
Pantothenic acid	0.7353 mg
Phenylalanine	0.2609 g
Beta-sitosterol	33.4125 mg
Copper, Cu	0.7212 mg
Betaine	0.9239 mg
Thiamin	0.2664 mg
Methionine	0.0921 g
Iron, Fe	5.5235 mg
Carbohydrate, by difference	74.8746 g
Phosphorus, P	286.9169 mg
Folate, total	114.7202 g
Tocopherol, gamma	4.6343 mg
Lycopene	3833.77 g
Alanine	0.2965 g
Valine	0.3001 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0894 g
Fatty acids, total saturated 18:2 undifferentiated	19.2301 g
Glycine	0.2951 g
Carotene, alpha	151.09 g
Glucose (dextrose)	11.9282 g
Fatty acids, total saturated 14:0	0.0078 g
Zinc, Zn	2.6475 mg
Isoleucine	0.2366 g
Tocopherol, delta	0.0276 mg
Fatty acids, total saturated 12:0	0.0074 g
Fatty acids, total polyunsaturated	20.3906 g
Tocotrienol, gamma	0.1747 mg
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.4073 g
Tocotrienol, alpha	0.089 mg
Vitamin A, IU	1944.0301 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0003 g
Folate, DFE	114.7202 g
Tryptophan	0.0786 g
Vitamin C, total ascorbic acid	39.4837 mg
Phytosterols	301.772 mg
Galactose	0.4965 g
Fatty acids, total polyunsaturated 18:1 c	0.0214 g
Fatty acids, total saturated 20:0	0.5051 g
Campesterol	5.0625 mg
Starch	0.362 g
Tyrosine	0.197 g
Vitamin K (phylloquinone)	158.871 g
Fatty acids, total saturated	16.4371 g
Histidine	0.1542 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0132 g
Fatty acids, total monounsaturated	83.693 g
Threonine	0.2096 g
Folate, food	114.7202 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Cryptoxanthin, beta	1.429 g
Vitamin E (alpha-tocopherol)	19.8455 mg
Magnesium, Mg	140.4344 mg
Lysine	0.3009 g
Potassium, K	1188.1671 mg
Cystine	0.1049 g
Fluoride, F	9.227 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 tablespoons	110.124	27.5448	0
Salt	0.5 teaspoon	0	0	0
Olive oil	0.5 cup	954.72	0	108
Onion	1	64	14.944	0.16
Tomato	1 cup	26.82	5.7961	0.298
Balsamic vinegar	0.33 cup	74.8	14.4755	0
Celery	1 cup	16.16	2.9997	0.1717
Oregano	1 tablespoon	7.95	2.0676	0.1284
eggplant	1	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
Basil	1 tablespoon	0.6095	0.0702	0.017
caper	0.25 cup	7.912	1.6822	0.2958
pine nut	3 tablespoons	170.3531	3.3109	17.3062
black olive	1 cup	0	0	0
sun tomato oil	0.25 cup	0	0	0