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Ingredients
US|METRIC
16 SERVINGS
- 1 eggplant (peeled and cut into 1/2-inch cubes)
- salt (to taste)
- 1/4 cup olive oil (divided)
- 1 cup chopped celery (finely)
- 1 onion (finely chopped)
- 1 clove garlic (minced)
- 1 1/2 cups plum tomatoes (canned, drained and coarsely chopped)
- 12 green olives (pitted and coarsely chopped)
- 1 1/2 Tbsp. capers (drained)
- 1 Tbsp. tomato paste
- 1 tsp. oregano (minced)
- 2 Tbsp. red wine vinegar
- 2 tsp. white sugar
- 1 tsp. salt
- ground black pepper (to taste)
- 2 tsp. fresh parsley (minced, or to taste)
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NutritionView More
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50Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories50Calories from Fat35 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium270mg11% |
| Potassium160mg5% |
| Protein<1g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A4% |
| Vitamin C8% |
| Calcium2% |
| Iron2% |
* 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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