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Eggplant Caponata


Roasted eggplant, red peppers, capers, diced tomatoes, and mozzarella cheese top a bed of white or whole wheat pasta (included) in this tangy-sweet vegetarian entrée. On the table in minutes. (stovetop)

15 Minutes Stovetop Calories


(stovetop): Thaw completely in fridge. Cook pasta (included) in boiling, salted water. While pasta is cooking, heat 1 Tbsp. olive oil in a large frypan. Sauté onions over medium heat, approx. 5 min. Add bag with vegetables to pan and heat through. Serve over pasta and top with cheese. Suggested Sides: Cottage cheese.

Roasted eggplant, diced tomatoes, mozzarella cheese, roasted red pepper, yellow onion, raisins, red wine vinegar, capers, olive oil, garlic, oregano, sugar, salt, pepper, crushed red pepper, pasta (white, whole wheat, or gluten-free)

Nutrition Facts

6 Servings Per Main Dish

Amount Per Serving
Calories 412
Total Fat 8g
Saturated Fat 2g
Cholesterol 5mg
Sodium 595mg
Total Carbohydrate 73g
Fiber 4g
Sugar 12g
Protein 14g
Weight 6 kg
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