Directions:
- Heat 1 cup oil in skillet. Cook and brown eggplant in batches. When done with all eggplant, put rest of oil in skillet and cook onions until soft. Add tomatoes and celery; cook until celery is soft. Add olives, parsley, nuts and eggplant. Mix and remove from heat.
- Heat vinegar and sugar in pan; stir until sugar is dissolved. Add seasonings and pour over veggies. Simmer 20 minutes or until soft. Serve cold or at room temperature.
- NOTE: To make this gluten-free, serve with tortilla chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.75 Kcal (945 kJ) | ||
| Calories from fat | 180.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.04g | 31% | |
|---|---|---|---|
| Sodium | 349.27mg | 15% | |
| Potassium | 328.48mg | 7% | |
| Total Carbs | 11.33g | 4% | |
| Sugars | 7.04g | 28% | |
| Dietary Fiber | 4.3g | 17% | |
| Protein | 1.77g | 4% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 33.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 121.09 Kcal (507 kJ) | ||
| Calories from fat | 96.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.75g | 31% | |
|---|---|---|---|
| Sodium | 187.35mg | 15% | |
| Potassium | 176.2mg | 7% | |
| Total Carbs | 6.08g | 4% | |
| Sugars | 3.78g | 28% | |
| Dietary Fiber | 2.31g | 17% | |
| Protein | 0.95g | 4% | |
| Vitamin C | 4mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.8mg | 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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