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Ingredients
US|METRIC
9 SERVINGS
- 2 lb. eggplant (4 small Italian eggplants or 2 medium globe eggplants washed and cut into ¾-inch cubes, skin on)
- 2 Tbsp. kosher salt
- 3/4 cup olive oil (good quality, divided)
- 1 red onion (large, halved and thinly sliced)
- 5 celery (tender inner stalks of, roughly chopped, about 1 cup chopped)
- 3 large garlic cloves (minced)
- 2 seeds (red bell peppers, and ribs removed, cut lengthwise into thin strips)
- 3 Tbsp. tomato paste
- 4 oz. pitted green olives (coarsely chopped, about a cup chopped)
- 1/3 cup raisins (yellow)
- 1/4 cup capers (drained)
- 6 Tbsp. red wine vinegar
- 3 Tbsp. granulated sugar
- kosher salt (to taste)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium2070mg86% |
| Potassium450mg13% |
| Protein2g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber5g20% |
| Sugars11g |
| Vitamin A8% |
| Vitamin C10% |
| Calcium4% |
| Iron4% |
* 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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