Caponata con Carne
An Italian classic, remixed for high-protein and less fat while keeping the luscious flavor
Servings Prep Time
1 10min
Cook Time
10min
Macros (1 serving)
Calories 930kcal
Fat 65g
Carbs 28g
Fibers 11g
Protein 55g
Servings Prep Time
1 10min
Cook Time
10min
Macros (1 serving)
Calories 930kcal
Fat 65g
Carbs 28g
Fibers 11g
Protein 55g
Ingredients
Instructions
  1. In a hot pan on medium-high heat, sautee onions and chopped celery in the olive oil
  2. When the onion starts caramelizing (turning slightly brown) add the eggplants and sautee for 1-2 min
  3. Add in the minced meat, keep stirring to break the chunks, and season with salt and pepper to taste
  4. When the meat turns brown (1-2 min), add the tomato puree dissolved in water to reach 1/4 cup and stir
  5. As most of the tomato puree is reduced, add olives and capers
  6. Add the sweetener dissolved in vinegar
  7. Keep cooking on medium heat stirring occasionally until the sauce reduces
  8. Add fresh chopped basil and serve
  9. Buon appetito!
Recipe Notes
  • For more carbs: serve this with piadina/bread/tortilla/pita/pasta
  • For less fat and more protein: use lean ground beef and use just 1 tbsp of olive oil. It might be drier so add more water.

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