Directions:
- Cut unpeeled eggplant into 1 inch cubes.
- Fry on all sides in 1/2 inch of salad oil.
- Drain on paper towels.
- Saute onion, celery and garlic in olive oil.
- Add tomato paste and cook slowly for 10 minutes.
- Add water and remaining ingredients.
- Cook on low for at least 1 1/2 hours, stirring occasionally to keep from sticking.
- Remove from heat and allow to cool slightly.
- You can store this in the refrigerator for up to one week, or process it in a water bath (per your canners canning instructions).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 392.99 Kcal (1645 kJ) | ||
| Calories from fat | 149.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.64g | 26% | |
|---|---|---|---|
| Sodium | 1777.25mg | 74% | |
| Potassium | 2392.65mg | 51% | |
| Total Carbs | 58.23g | 19% | |
| Sugars | 34.43g | 138% | |
| Dietary Fiber | 20.14g | 81% | |
| Protein | 11.2g | 22% | |
| Vitamin C | 45.1mg | 75% | |
| Iron | 5mg | 28% | |
| Calcium | 152mg | 15% | |
| Amount Per 100 g | |||
| Calories | 52.73 Kcal (221 kJ) | ||
| Calories from fat | 20.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 26% | |
|---|---|---|---|
| Sodium | 238.45mg | 74% | |
| Potassium | 321.01mg | 51% | |
| Total Carbs | 7.81g | 19% | |
| Sugars | 4.62g | 138% | |
| Dietary Fiber | 2.7g | 81% | |
| Protein | 1.5g | 22% | |
| Vitamin C | 6.1mg | 75% | |
| Iron | 0.7mg | 28% | |
| Calcium | 20.4mg | 15% | |
* 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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