Directions:
- Wash and dry eggplants.
- Remove stems and cut crosswise into 3/4 (2 cm) slices.
- Sprinkle both sides with salt and let drain in a colander for about 30 minutes.
- Dry with paper towels.
- Heat oil in a heavy skillet and fry the eggplant slices until golden. Add the fresh bell pepper (if using) the last 5 minutes of frying.
- Drain on paper towels.
- Place the hot eggplant and pepper into a deep bowl or crock.
- Mix ketchup, garlic, vinegar and seasonings and pour over the eggplant.
- Gently mix together, cover and chill for at least a few hours and up to several days before serving. It should be thoroughly chilled.
- Keeps, refrigerated and covered, for several weeks -if you can get it to last that long! I make a double recipe for this purpose.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.79 Kcal (845 kJ) | ||
| Calories from fat | 0.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 807.7mg | 34% | |
| Potassium | 968.44mg | 21% | |
| Total Carbs | 43.83g | 15% | |
| Sugars | 33.94g | 136% | |
| Dietary Fiber | 12.43g | 50% | |
| Protein | 4.28g | 9% | |
| Vitamin C | 123.1mg | 205% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 26.5mg | 147% | |
| Calcium | 44.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 35.7 Kcal (149 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 142.88mg | 34% | |
| Potassium | 171.32mg | 21% | |
| Total Carbs | 7.75g | 15% | |
| Sugars | 6g | 136% | |
| Dietary Fiber | 2.2g | 50% | |
| Protein | 0.76g | 9% | |
| Vitamin C | 21.8mg | 205% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 4.7mg | 147% | |
| Calcium | 7.9mg | 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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