Directions:
- Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4 inch dice. Toss with salt in bowl and let it stand for at least 20 minutes. Drain off the fluid that collects, rinse well, and pat dry.
- Heat olive oil in large saucepan over medium heat. Add onion, and saute until softened (about 5 minutes.) Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy.
- Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.46 Kcal (425 kJ) | ||
| Calories from fat | 43.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 7% | |
|---|---|---|---|
| Sodium | 2420.74mg | 101% | |
| Potassium | 421.95mg | 9% | |
| Total Carbs | 13.73g | 5% | |
| Sugars | 7.69g | 31% | |
| Dietary Fiber | 5.31g | 21% | |
| Protein | 2.35g | 5% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 0.3mg | 2% | |
| Calcium | 29.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 49.6 Kcal (208 kJ) | ||
| Calories from fat | 21.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 7% | |
|---|---|---|---|
| Sodium | 1183.35mg | 101% | |
| Potassium | 206.27mg | 9% | |
| Total Carbs | 6.71g | 5% | |
| Sugars | 3.76g | 31% | |
| Dietary Fiber | 2.59g | 21% | |
| Protein | 1.15g | 5% | |
| Vitamin C | 4.5mg | 15% | |
| Iron | 0.1mg | 2% | |
| Calcium | 14.6mg | 3% | |
* 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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