Eggplant Antepasto Recipe

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Ingredients:

Serving

1 large eggplant
1 large onion
1 red pepper
1 (10 oz) can small pitted black olives, drained
2 garlic cloves
1/3 cup olive oil
3 tbsp balsamic vinegar
salt , oregano and black pepper to taste

Directions:

Preheat oven to 350 º F.
Wash eggplant, don't peel it.
In a cutting board, slice and dice eggplant, onion and red pepper ( I dice them really small ). Mince the garlic.
In a 9X13 inches glass pan, mix all the ingredients.
Bake for 45 minutes, stirring occasionally, or until eggplant is tender.
Transfer to a glass container, close tightly and refrigerate for up to 1 month.
Serve cold or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	239.14 Kcal (1001 kJ)
Calories from fat	175.88 Kcal
		% Daily Value*
Total Fat	19.54g	30%
Sodium	118.28mg	5%
Potassium	402.16mg	9%
Total Carbs	14.85g	5%
Sugars	9.16g	37%
Dietary Fiber	5.02g	20%
Protein	1.98g	4%
Vitamin C	43.5mg	72%
Iron	0.2mg	1%
Calcium	30.7mg	3%

Amount Per 100 g
Calories	108.31 Kcal (453 kJ)
Calories from fat	79.66 Kcal
		% Daily Value*
Total Fat	8.85g	30%
Sodium	53.57mg	5%
Potassium	182.14mg	9%
Total Carbs	6.72g	5%
Sugars	4.15g	37%
Dietary Fiber	2.27g	20%
Protein	0.9g	4%
Vitamin C	19.7mg	72%
Iron	0.1mg	1%
Calcium	13.9mg	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.

Tastes

salty
savory
bitter
sweet

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