Directions:
- In a Dutch oven, saute eggplant in 1/4 cup oil until tender. Remove from the pan and set aside. In the same pan, saute onions and celery in remaining oil until tender. Stir in tomatoes and eggplant. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
- Add the olives, vinegar, sugar, capers, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened. Serve warm or at room temperature with baguettes. Yield: 6 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 25.5 Kcal (107 kJ) | ||
| Calories from fat | 12.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 2% | |
|---|---|---|---|
| Sodium | 87.22mg | 4% | |
| Potassium | 78.62mg | 2% | |
| Total Carbs | 3.07g | 1% | |
| Sugars | 1.96g | 8% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 0.4g | 1% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 8.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 59.31 Kcal (248 kJ) | ||
| Calories from fat | 28.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 2% | |
|---|---|---|---|
| Sodium | 202.81mg | 4% | |
| Potassium | 182.81mg | 2% | |
| Total Carbs | 7.14g | 1% | |
| Sugars | 4.56g | 8% | |
| Dietary Fiber | 2.27g | 4% | |
| Protein | 0.92g | 1% | |
| Vitamin C | 3.7mg | 3% | |
| Iron | 0.2mg | 0% | |
| Calcium | 19.8mg | 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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