Braised Eggplants and Potatoes with Tomatoes, Capers, and Olives Recipe

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Braised Eggplants and Potatoes with Tomatoes, Capers, and Olives
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Ingredients
18
Count
Nutrition
342
Calories
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Ingredients:

Directions:

  1. Place eggplant slices in a colander, and sprinkle with 2 teaspoons salt. Toss well, and drain 1 hour. Place eggplant slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally.
  2. Preheat broiler.
  3. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1-inch strips.
  4. Place the potatoes in a medium sauce-pan, and cover with water. Bring to a boil; reduce heat, and simmer for 15 minutes or until almost tender. Remove the potatoes with a slotted spoon; set aside.
  5. Return water to a boil. Add 3 tomatoes to pan; reduce heat, and simmer 1 minute or until tomato skins begin to curl. Remove tomatoes with a slotted spoon, and plunge tomatoes into ice water. Slip skins off tomatoes using a paring knife. Repeat procedure with remaining tomatoes. Cut tomatoes in half. Seed tomatoes in a sieve over a bowl, reserving juice; discard seeds. Chop tomato pulp; set aside. Combine reserved tomato juice and chopped tomatoes. Discard water.
  6. Heat 1 tablespoon olive oil in pan over medium-low heat. Add sliced onion, and cook for 15 minutes, stirring occasionally. Stir in the tomato mixture, celery, tomato paste, oregano, honey, and garlic; bring to a boil. Reduce heat to medium, and cook 25 minutes, stirring occasionally. Sprinkle with 1/2 teaspoon salt and black pepper.
  7. Rinse eggplant, and pat dry on paper towels. Heat 1 tablespoon oil in a large Dutch oven or stockpot over medium heat. Add eggplant, and sauté 15 minutes or until tender. Add bell pepper, potatoes, tomato mixture, water, parsley, olives, and capers, and bring to a boil. Reduce heat, and simmer for 20 minutes or until the potatoes are very tender. Serve with lemon wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 342 Kcal (1432 kJ)
Calories from fat 172.94 Kcal
% Daily Value*
Total Fat 19.22g 30%
Cholesterol 35.79mg 12%
Sodium 881.74mg 37%
Potassium 1142.39mg 24%
Total Carbs 34.29g 11%
Sugars 13.1g 52%
Dietary Fiber 6.52g 26%
Protein 10.4g 21%
Vitamin C 84mg 140%
Vitamin A 0.7mg 25%
Iron 14mg 78%
Calcium 80.8mg 8%
Amount Per 100 g
Calories 70.31 Kcal (294 kJ)
Calories from fat 35.55 Kcal
% Daily Value*
Total Fat 3.95g 30%
Cholesterol 7.36mg 12%
Sodium 181.27mg 37%
Potassium 234.86mg 24%
Total Carbs 7.05g 11%
Sugars 2.69g 52%
Dietary Fiber 1.34g 26%
Protein 2.14g 21%
Vitamin C 17.3mg 140%
Vitamin A 0.2mg 25%
Iron 2.9mg 78%
Calcium 16.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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