Directions:
- Preheat oven to 325 degrees.
- Wrap the eggplants in aluminum foil and place onto baking sheet.
- Bake until soft and the skin is charred, about 1 hour.
- Slice open the eggplants and scoop out all of the insides, placing it into a large bowl.
- Chop the eggplants with a fork& add the chopped onions, 2 tablespoons of olive oil, salt and pepper.
- Mix well with a fork.
- In a large pan add a few tablespoons of extra-virgin olive oil and cook the celery and garlic for 5 minutes.
- Add the tomatoes and cook another 10 minutes, or until the liquid has evaporated and the mixture is thick.
- Add the eggplant mixture, olives, capers, parsley and wine vinegar to the tomato mixture, and cook on low for 15 minutes.
- Check seasonings and allow to come to room temperature before serving.
- Serve with toasted baguettes, garlic toasts or pita bread with which to spread it on as an antipasti or appetizer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.4 Kcal (387 kJ) | ||
| Calories from fat | 27.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 5% | |
|---|---|---|---|
| Sodium | 489.73mg | 20% | |
| Potassium | 505.13mg | 11% | |
| Total Carbs | 15.09g | 5% | |
| Sugars | 8.38g | 34% | |
| Dietary Fiber | 6.66g | 27% | |
| Protein | 2.65g | 5% | |
| Vitamin C | 11.1mg | 19% | |
| Iron | 0.3mg | 2% | |
| Calcium | 50.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 36.23 Kcal (152 kJ) | ||
| Calories from fat | 10.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 5% | |
|---|---|---|---|
| Sodium | 192.02mg | 20% | |
| Potassium | 198.05mg | 11% | |
| Total Carbs | 5.92g | 5% | |
| Sugars | 3.29g | 34% | |
| Dietary Fiber | 2.61g | 27% | |
| Protein | 1.04g | 5% | |
| Vitamin C | 4.4mg | 19% | |
| Iron | 0.1mg | 2% | |
| Calcium | 20mg | 5% | |
* 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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