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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (medium to large)
- 2 Tbsp. olive oil (divided)
- 1 Tbsp. vegetable oil
- 1 stalk celery (diced)
- 1 onion (small, diced)
- 16 oz. diced tomatoes (canned or fresh)
- 1/3 cup pitted green olives (sliced or chopped)
- 1 Tbsp. capers (whole or chopped)
- salt (unchecked▢, to taste)
- 1/2 tsp. sugar (or honey)
- 1 Tbsp. vinegar
- 1 Tbsp. fresh basil (thinly sliced, chiffonade method)
- 1 tsp. crushed red pepper
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol |
| Sodium450mg19% |
| Potassium650mg19% |
| Protein3g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber6g24% |
| Sugars8g |
| Vitamin A25% |
| Vitamin C35% |
| Calcium4% |
| 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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