Directions:
- In a large skillet, combine the eggplant, onion, red pepper, mushrooms and oil. Cover and cook over medium heat for 10 minutes or until tender; add garlic and cook 1 minute longer.
- Stir in the olives, tomato paste, vinegar, sugar, salt, oregano and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until flavors are blended. Serve warm or at room temperature with pita wedges or chips. Yield: 3 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 37.9 Kcal (159 kJ) | ||
| Calories from fat | 29.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 5% | |
|---|---|---|---|
| Cholesterol | 0.57mg | 0% | |
| Sodium | 114.75mg | 5% | |
| Potassium | 57.06mg | 1% | |
| Total Carbs | 1.88g | 1% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 0.41g | 1% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.1mg | 0% | |
| Calcium | 5.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 147.61 Kcal (618 kJ) | ||
| Calories from fat | 114.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.75g | 5% | |
|---|---|---|---|
| Cholesterol | 2.21mg | 0% | |
| Sodium | 446.97mg | 5% | |
| Potassium | 222.26mg | 1% | |
| Total Carbs | 7.31g | 1% | |
| Sugars | 3.99g | 4% | |
| Dietary Fiber | 2.06g | 2% | |
| Protein | 1.61g | 1% | |
| Vitamin C | 14.3mg | 6% | |
| Iron | 0.3mg | 0% | |
| Calcium | 20.6mg | 1% | |
* 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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