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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. eggplant (preferably small but not Asian)
- 2 Tbsp. coarse sea salt (preferably Sicilian)
- 2 1/2 cups olive oil
- 11 garlic cloves (from 2 heads, chopped)
- 2 Tbsp. tomato paste (preferably from a tube)
- 28 oz. Italian tomatoes (whole, finely chopped and juice reserved)
- 5 celery ribs (cut into 1/2-inch pieces)
- 1 onion (large, chopped)
- 1 yellow bell pepper (or large red, cut into 1/2-inch pieces)
- 1 cup Sicilian olives (large green, 6 oz, pitted and cut into 1/4-inch pieces)
- 1/4 cup capers (drained bottled, rinsed)
- 1/3 cup red wine vinegar
- 1/4 cup sugar
- 1/2 tsp. black pepper
- 1/4 cup fresh flat leaf parsley (chopped)
- 1/4 cup fresh basil (chopped)
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NutritionView More
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1430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1430Calories from Fat1260 |
| % DAILY VALUE |
| Total Fat140g215% |
| Saturated Fat20g100% |
| Trans Fat |
| Cholesterol |
| Sodium4420mg184% |
| Potassium1320mg38% |
| Protein7g |
| Calories from Fat1260 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber12g48% |
| Sugars26g |
| Vitamin A50% |
| Vitamin C160% |
| Calcium10% |
| Iron15% |
* 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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