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Ingredients
US|METRIC
5 SERVINGS
- 1/4 cup extra-virgin olive oil
- 1 1/2 lb. eggplants (young, slim varieties are best – trimmed and cut in 1/2″ cubes, 6 cups)
- 1/2 tsp. sea salt
- 2 Tbsp. extra-virgin olive oil
- 1 Vidalia onion (large, – trimmed, peeled and cut in 1/4″ pieces, 2 1/4 cups)
- 1/4 tsp. red chili pepper flakes
- 1 Tbsp. extra-virgin olive oil
- 2 large garlic cloves (– skinned and finely chopped)
- 1 Tbsp. fresh thyme leaves
- 1 1/2 lb. beefsteak tomatoes
- 15 oz. plum tomatoes
- 2 Tbsp. Spring! Water
- 1/3 cup currants
- 4 oz. green olives (– pitted and cut in 1/4″ slices)
- 2 Tbsp. capers (– drained and finely chopped)
- 2 tsp. unsweetened cocoa powder
- 1 Tbsp. organic sugar
- 1 Tbsp. balsamic vinegar
- 1/4 tsp. sea salt
- freshly ground black pepper (to taste)
- 2 Tbsp. pine nuts
- 12 basil leaves (large, – torn in 1″ pieces)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories330Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol |
Sodium830mg35% |
Potassium950mg27% |
Protein5g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber8g32% |
Sugars14g |
Vitamin A40% |
Vitamin C60% |
Calcium6% |
Iron6% |
* 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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