Pasta Caponati

1. Heat oil in large saute pan.

2. Add celery, green peppers, olivers, capers, garlic and eggplant.

3. Saute until tender.

4. Add tomatoes, salt, pepper and hot pepper (if using).

5. Cook for 15 minutes.

6. Toss with cooked pasta and serve.

7. Note that this pasta dish is not one that should have grated cheese!

8. Enjoy!

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Nutrient	Quantity
Total fats	3.1983 g
Protein	15.121 g
Carbohydrates	67.5607 g
Energy	312.8829 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0633 g
Water	1200.085 g
Aspartic acid	2.0853 g
Calcium, Ca	215.954 mg
Lutein + zeaxanthin	647.8976 g
Fiber, total dietary	17.5298 g
Carotene, beta	3855.1079 g
Niacin	6.2395 mg
Vitamin A, RAE	351.4733 g
Arginine	0.4294 g
Riboflavin	0.532 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0002 g
Fatty acids, total saturated 20:1	0.0001 g
Glutamic acid	4.747 g
Sodium, Na	537.6918 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0129 g
Total lipid (fat)	3.1983 g
Manganese, Mn	1.5523 mg
Fructose	2.5711 g
Proline	0.3089 g
Fatty acids, total saturated 16:0	0.3211 g
Fatty acids, total saturated 8:0	0.0001 g
Sucrose	0.3976 g
Choline, total	103.1206 mg
Sugars, total	47.2594 g
Serine	0.4263 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.0896 g
Fatty acids, total saturated 20:4 undifferentiated	0.0002 g
Vitamin B-6	1.2248 mg
Selenium, Se	6.0017 g
Ash	8.381 g
Fatty acids, total saturated 18:1 undifferentiated	0.3435 g
Pantothenic acid	5.4964 mg
Phenylalanine	0.4453 g
Copper, Cu	1.0889 mg
Betaine	0.2153 mg
Thiamin	0.6994 mg
Methionine	0.1239 g
Iron, Fe	6.0802 mg
Carbohydrate, by difference	67.5607 g
Phosphorus, P	350.0443 mg
Folate, total	160.5918 g
Tocopherol, gamma	0.0094 mg
Lycopene	0.0288 g
Alanine	0.4385 g
Valine	0.4307 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	0.9759 g
Glycine	0.3906 g
Carotene, alpha	767.4907 g
Glucose (dextrose)	2.6721 g
Fatty acids, total saturated 14:0	0.0014 g
Zinc, Zn	1.2027 mg
Isoleucine	0.3812 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	1.0402 g
Leucine	0.5736 g
Tocotrienol, alpha	0.014 mg
Vitamin A, IU	7179.967 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0001 g
Folate, DFE	160.5918 g
Tryptophan	0.1205 g
Vitamin C, total ascorbic acid	295.1902 mg
Phytosterols	24.3852 mg
Galactose	0.6146 g
Fatty acids, total polyunsaturated 18:1 c	0.0009 g
Tyrosine	0.2529 g
Vitamin K (phylloquinone)	145.7431 g
Fatty acids, total saturated	0.4248 g
Histidine	0.2256 g
Fatty acids, total monounsaturated	0.3568 g
Threonine	0.3864 g
Folate, food	160.5918 g
Cryptoxanthin, beta	5.2509 g
Vitamin E (alpha-tocopherol)	4.6144 mg
Magnesium, Mg	134.7321 mg
Lysine	0.5513 g
Potassium, K	2746.0326 mg
Cystine	0.1791 g
Fluoride, F	6.6592 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 pinch	0	0	0
Garlic	3 cloves	13.41	2.9754	0.045
Pasta	1	19.5611	2.8349	0.6549
Extra virgin olive oil	4 tablespoons	0	0	0
Tomato	34 ounces	221.693	49.158	1.9278
Celery	2 stalks	20.48	3.8016	0.2176
black pepper	1 pinch	0.3608	0.0919	0.0047
eggplant	1 cup	20.5	4.8216	0.1476
green pepper	0.5	14.9	3.4568	0.1267
caper	1 tablespoon	1.978	0.4205	0.074
black olive	3 tablespoons	0	0	0
hot pepper flake	0	0	0	0