Directions:
- Heat olive oil (I use) Virgin not light in saucepan with eggplant and saute for at least 10 minutes or until tender, DO NOT OVERCOOK as you do not want the eggplant to become mushy! Remove eggplant and set aside.
- Add another 2 tbs of olive oil to the pan, add onions,and celery sauting them. DO NOT OVER COOK, only cook till they are tender.
- Drain all of the above. Leave some oiive oil in the pan and add the tomator sauce, salt & peper and put the eggplant back into the pan with the above ingredients. Simmer a few more minutes.
- Remove from pan, add the green and black olives with the sugar into a bowl with all of the above ingredients.
- Put the bowl into the refrigerator so that it can marinate for at least a few hours as it tastes much better when served cold or at room temperature.
- A great side dish for any kind of meal but especially good with an Italian dinner and a wonderful peace of good Italian bread!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 19.29 Kcal (81 kJ) | ||
| Calories from fat | 9.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.11g | 2% | |
|---|---|---|---|
| Sodium | 62.07mg | 3% | |
| Potassium | 67.84mg | 1% | |
| Total Carbs | 2.28g | 1% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 0.31g | 1% | |
| Vitamin C | 0.8mg | 1% | |
| Calcium | 4.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 61.05 Kcal (256 kJ) | ||
| Calories from fat | 31.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 2% | |
|---|---|---|---|
| Sodium | 196.41mg | 3% | |
| Potassium | 214.69mg | 1% | |
| Total Carbs | 7.2g | 1% | |
| Sugars | 4.53g | 6% | |
| Dietary Fiber | 2.76g | 3% | |
| Protein | 0.97g | 1% | |
| Vitamin C | 2.4mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 13mg | 0% | |
* 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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