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Eggplant (Aubergine) Casserole Recipe

Eggplant (Aubergine) Casserole Recipe

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Ingredients:

Serving

600 g baby eggplants
300 g tomatoes (peeled and diced )
1 onion
150 g green olives
1 celery rib, par cooked
1 tsp capers
2 tbsp oil
5 tbsp vinegar
1 tbsp sugar
salt and pepper

Directions:

Wash and dice the eggplants and soak them in salted water for half an hour.
Drain, dry and fry them in a little oil, until golden. keep the oil in the frying pan.
Place on a kitchen paper/towel to drain completely, then place them on a serving dish.
Go back to the oil and in the same pan fry the onions, add the tomatoesand the diced celery. season to taste.
Cook for about 15 min, then add the olives, diced, the caper, vinegar and sugar.
Cook for a further 10 min, stirring occasionally.
Pour the sauce over the eggplant.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	190.34 Kcal (797 kJ)
Calories from fat	111.89 Kcal
		% Daily Value*
Total Fat	12.43g	19%
Sodium	624.39mg	26%
Potassium	619.45mg	13%
Total Carbs	18.49g	6%
Sugars	12.01g	48%
Dietary Fiber	7.27g	29%
Protein	3.07g	6%
Vitamin C	15.9mg	27%
Calcium	54.6mg	5%

Amount Per 100 g
Calories	56.97 Kcal (239 kJ)
Calories from fat	33.49 Kcal
		% Daily Value*
Total Fat	3.72g	19%
Sodium	186.87mg	26%
Potassium	185.39mg	13%
Total Carbs	5.53g	6%
Sugars	3.59g	48%
Dietary Fiber	2.17g	29%
Protein	0.92g	6%
Vitamin C	4.8mg	27%
Calcium	16.4mg	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.

Tastes

salty
savory
bitter
sweet

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