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10Ingredients
25Minutes
150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. garlic (minced)
- 1 large eggplant (diced, salted, drained, rinsed)
- 1/3 cup red onions (diced small)
- 1 Tbsp. sugar
- 1 Tbsp. balsamic vinegar
- 1 cup canned diced tomatoes
- 1/4 cup black olives
- 1 Tbsp. capers
- 1 Tbsp. parsley (chopped, optional)
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Directions
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium220mg9% |
Potassium530mg15% |
Protein3g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber6g24% |
Sugars7g |
Vitamin A10% |
Vitamin C20% |
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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Reviews(2)
Stewart 10 months ago
Absolutely Delicious! Easy to make! I added a little extra garlic & some sliced mushrooms and served over rotini. Would also make a great topping for bruschetta!
Jennifer Daniels 2 years ago
Used my special balsamic from Italy - cooked everything in the wok until the eggplant was super soft - over 30 min. MAde this for an Italian dinner - YUM!