Directions:
- Briskly sauté the onions and celery in the olive oil until the onions are brown around the edges.
- Meanwhile, mince the garlic, anchovies, salt and pepper together.
- Add to the onions, turn the heat way down and let it stew while dicing the bell pepper and eggplant.
- Add the diced pepper and eggplant.
- Cook over moderate heat until the eggplant is completely cooked, almost falling apart.
- (Eggplant is insatiable when it comes to oil. Don't feed it. If the eggplant sticks too much, toss in a spoonful of water to loosen it.) Add the tomatoes and simmer, partially covered, until the tomatoes are cooked 10 to 15 minutes.
- Stir in the vinegar, capers, and olives.
- Simmer uncovered for a few minutes (until it's no longer watery) then fine-tune the seasoning with salt and pepper.
- Put in a bowl and let it cool uncovered.
- When it's at room temperature, serve or refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.47 Kcal (517 kJ) | ||
| Calories from fat | 86.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.67g | 15% | |
|---|---|---|---|
| Sodium | 615.66mg | 26% | |
| Potassium | 314.46mg | 7% | |
| Total Carbs | 8.88g | 3% | |
| Sugars | 5.23g | 21% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 1.57g | 3% | |
| Vitamin C | 25.3mg | 42% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.4mg | 35% | |
| Calcium | 26.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 70.64 Kcal (296 kJ) | ||
| Calories from fat | 49.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 15% | |
|---|---|---|---|
| Sodium | 352.24mg | 26% | |
| Potassium | 179.91mg | 7% | |
| Total Carbs | 5.08g | 3% | |
| Sugars | 2.99g | 21% | |
| Dietary Fiber | 1.9g | 13% | |
| Protein | 0.9g | 3% | |
| Vitamin C | 14.5mg | 42% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 3.7mg | 35% | |
| Calcium | 15.2mg | 3% | |
* 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.
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