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Ingredients
US|METRIC
4 SERVINGS
- 1 large eggplant (½ inch diced)
- 2 cans fire roasted diced tomatoes (398ml cans)
- 3/4 cup vegetable stock
- 1/4 cup white wine (or more stock or more vegetable stock)
- 1/2 tsp. sea salt (salt)
- 1/2 tsp. chilli flakes
- 1 tsp. oregano
- 2 Tbsp. capers
- 1/2 cup Kalamata olives (your choice, whole & pitted or sliced)
- 1 1/2 cups cooked chickpeas (one 15 oz can)
- 1 red pepper (small dice)
- 2 cloves garlic (pressed or crushed)
- parsley (for serving)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat25 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium940mg39% |
| Potassium530mg15% |
| Protein5g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber8g32% |
| Sugars5g |
| Vitamin A30% |
| Vitamin C80% |
| Calcium6% |
| Iron8% |
* 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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