Directions:
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- Toss eggplant and zucchini cubes with 1 tbsp oil, salt and pepper to taste, spread on the sheet.
- Roast, stirring once, about 40 minutes.
- Heat remaining tbsp of oil in a non-stick skillet and saute the garlic and shallot for 2 minutes.
- Stir in red wine, tomatoes, red pepper, celery, carrots, espresso and cocoa powder.
- Cook, stirring occasionally, 30 minutes, then add eggplant, zucchini and chocolate.
- Cook, stirring, until chocolate is melted.
- Pour into a large serving bowl and add vinegar, raisins, sesame seeds, cacao nibs and parsley, tossing well.
- Serve warm or room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.63 Kcal (1058 kJ) | ||
| Calories from fat | 51.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 9% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 0% | |
| Sodium | 182.72mg | 8% | |
| Potassium | 871.66mg | 19% | |
| Total Carbs | 46.48g | 15% | |
| Sugars | 30.39g | 122% | |
| Dietary Fiber | 9.7g | 39% | |
| Protein | 5.99g | 12% | |
| Vitamin C | 36.3mg | 60% | |
| Vitamin A | 0.6mg | 18% | |
| Iron | 8.9mg | 49% | |
| Calcium | 119mg | 12% | |
| Amount Per 100 g | |||
| Calories | 67.88 Kcal (284 kJ) | ||
| Calories from fat | 13.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 9% | |
|---|---|---|---|
| Cholesterol | 0.16mg | 0% | |
| Sodium | 49.1mg | 8% | |
| Potassium | 234.22mg | 19% | |
| Total Carbs | 12.49g | 15% | |
| Sugars | 8.17g | 122% | |
| Dietary Fiber | 2.61g | 39% | |
| Protein | 1.61g | 12% | |
| Vitamin C | 9.7mg | 60% | |
| Vitamin A | 0.1mg | 18% | |
| Iron | 2.4mg | 49% | |
| Calcium | 32mg | 12% | |
* 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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