Directions:
- Chop celery and par-boil until half tender.
- Skin and cube eggplants.
- Place cubed eggplant in a colander and salt heavily. Place a heavy object on top of the eggplant and let all the bitter juices drain for about 2 hours.
- In a very large pot, place 1/2 inch of olive oil and place on medium heat.
- Add the eggplant, capers, celery, olives, pepper and sugar into hot oil and saute 30 minutes.
- Add the cider vinegar a little at a time until all of it is used.
- Cook for 1 hour or until most of the liquid has evaporated. Test the eggplant to be sure it is soft enough for a spread.
- Ladle into canning jars.
- Because this is an appetizer and makes quite a lot, I wasn't sure what to say about servings so the nutritional value will be off.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.32 Kcal (1052 kJ) | ||
| Calories from fat | 153.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.04g | 26% | |
|---|---|---|---|
| Sodium | 1880.55mg | 78% | |
| Potassium | 498.4mg | 11% | |
| Total Carbs | 18.38g | 6% | |
| Sugars | 9.96g | 40% | |
| Dietary Fiber | 7.51g | 30% | |
| Protein | 2.63g | 5% | |
| Vitamin C | 19.1mg | 32% | |
| Iron | 0.1mg | 0% | |
| Calcium | 88.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 56.82 Kcal (238 kJ) | ||
| Calories from fat | 34.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 26% | |
|---|---|---|---|
| Sodium | 425.17mg | 78% | |
| Potassium | 112.68mg | 11% | |
| Total Carbs | 4.16g | 6% | |
| Sugars | 2.25g | 40% | |
| Dietary Fiber | 1.7g | 30% | |
| Protein | 0.6g | 5% | |
| Vitamin C | 4.3mg | 32% | |
| Calcium | 20mg | 9% | |
* 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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