Directions:
- Coarsely chop the eggplant and sprinkle lightly with salt.
- Place in a colander and stand for 10 minutes.
- Rinse well under cold water, drain and pat dry with paper towel.
- Heat the oil in a large saucepan over a medium high heat, add the eggplant, capsicum and garlic and stir to coat with the olive iol.
- Reduce the heat to medium-low and cook, stirring occasionally,for 30 minutes or until the eggplant has softened and the mixture is thick.
- Transfer the relish to a bowl and allow to stand for 10 minutes to cool slightly.
- Stir in the olives and oregano and serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.03 Kcal (1407 kJ) | ||
| Calories from fat | 286.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.84g | 49% | |
|---|---|---|---|
| Sodium | 119.63mg | 5% | |
| Potassium | 425.68mg | 9% | |
| Total Carbs | 12.58g | 4% | |
| Sugars | 7.08g | 28% | |
| Dietary Fiber | 5.93g | 24% | |
| Protein | 1.98g | 4% | |
| Vitamin C | 4mg | 7% | |
| Iron | 0.6mg | 3% | |
| Calcium | 42.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 151.84 Kcal (636 kJ) | ||
| Calories from fat | 129.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.39g | 49% | |
|---|---|---|---|
| Sodium | 54.06mg | 5% | |
| Potassium | 192.34mg | 9% | |
| Total Carbs | 5.68g | 4% | |
| Sugars | 3.2g | 28% | |
| Dietary Fiber | 2.68g | 24% | |
| Protein | 0.89g | 4% | |
| Vitamin C | 1.8mg | 7% | |
| Iron | 0.3mg | 3% | |
| Calcium | 19.2mg | 4% | |
* 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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