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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (large, cut into 1" dice)
- extra-virgin olive oil
- sea salt
- 1 red onion (large, but a white one will do)
- 1 pinch crushed red pepper flakes
- 1 fennel bulb (cut into 1/2" dice)
- 3 celery (ribs, cut into 1/2" dice)
- 6 garlic cloves (thinly sliced)
- 1 yellow bell pepper (red and 1, cut int 1/2' dice)
- 2 zucchini (cut into 1/2' dice, you could substitute summer squash)
- 1/2 cup water
- 1/2 cup tomato paste
- 2 Tbsp. sugar
- 1/4 cup red wine vinegar
- 1/4 cup golden raisins
- 1/4 cup capers
- 1/4 cup toasted pine nuts
- 1/2 cup mint (chiffonaded, which means roll them up and slice into thin strips)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium790mg33% |
Potassium1500mg43% |
Protein7g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber11g44% |
Sugars22g |
Vitamin A20% |
Vitamin C160% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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