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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. eggplant (cubed, about 3 medium eggplant)
- 2 Tbsp. sea salt (or kosher)
- 1/4 cup extra-virgin olive oil
- 1 onion (large, chopped)
- 1 1/2 cups San Marzano tomatoes (crushed, I use Cento Passata)
- 1/2 cup olives (green Italian, I use Cento nocellara olives, sliced)
- 1/2 cup chopped celery
- 3 Tbsp. capers (packed in salt, rinsed)
- 1/4 cup red wine vinegar (or to taste)
- 2 Tbsp. sugar (or to taste)
- freshly ground black pepper
- fresh basil (chopped)
- 2 hard boiled eggs (quartered for garnish, optional)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol105mg35% |
Sodium3930mg164% |
Potassium780mg22% |
Protein7g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber9g36% |
Sugars14g |
Vitamin A20% |
Vitamin C25% |
Calcium8% |
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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