Directions:
- Preheat oven to 400°.
- Pierce eggplants with a fork; place on a foil-lined baking sheet. Bake at 400° for 45 minutes or until tender. Let cool slightly; peel and finely chop. Place eggplant in a colander; let drain.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers, and garlic, and sauté 8 minutes or until tender. Stir in eggplant, parsley, and remaining ingredients. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Serve caviar warm or chilled with assorted raw vegetables or toasted pumpernickel bread triangles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.45 Kcal (630 kJ) | ||
| Calories from fat | 50.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.66g | 9% | |
|---|---|---|---|
| Sodium | 480.28mg | 20% | |
| Potassium | 687.15mg | 15% | |
| Total Carbs | 23.4g | 8% | |
| Sugars | 14.77g | 59% | |
| Dietary Fiber | 7.88g | 32% | |
| Protein | 2.87g | 6% | |
| Vitamin C | 93.1mg | 155% | |
| Vitamin A | 1.9mg | 63% | |
| Iron | 32.8mg | 182% | |
| Calcium | 46.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 42.19 Kcal (177 kJ) | ||
| Calories from fat | 14.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.59g | 9% | |
|---|---|---|---|
| Sodium | 134.69mg | 20% | |
| Potassium | 192.71mg | 15% | |
| Total Carbs | 6.56g | 8% | |
| Sugars | 4.14g | 59% | |
| Dietary Fiber | 2.21g | 32% | |
| Protein | 0.81g | 6% | |
| Vitamin C | 26.1mg | 155% | |
| Vitamin A | 0.5mg | 63% | |
| Iron | 9.2mg | 182% | |
| Calcium | 13.1mg | 5% | |
* 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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