Directions:
- Preheat oven to 400°F. Toss chopped eggplant with 2 tablespoons of olive oil and sprinkle with sea salt. Place a piece of unbleached parchment paper on a cookie sheet. Spread eggplant in one layer over the parchment paper. Bake eggplant for 25 minutes or until tender.
- Meanwhile, sauté onion, garlic and celery over medium heat in the remaining 2 tablespoons of olive oil until onions are translucent, about 4 to 5 minutes, stirring occasionally. Add tomatoes and eggplant. Continue to cook for 3 minutes. Add capers, pine nuts, sugar, vinegar and chili flakes, if desired. Cook for 8 to 10 minutes, stirring often, until tomatoes are tender and vegetables are melding together.
- Garnish with minced olives. Refrigerate for four hours or overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.33 Kcal (793 kJ) | ||
| Calories from fat | 142.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.84g | 24% | |
|---|---|---|---|
| Sodium | 471.86mg | 20% | |
| Potassium | 390.64mg | 8% | |
| Total Carbs | 12.09g | 4% | |
| Sugars | 6.92g | 28% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 0.3mg | 2% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 95.49 Kcal (400 kJ) | ||
| Calories from fat | 71.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.99g | 24% | |
|---|---|---|---|
| Sodium | 237.99mg | 20% | |
| Potassium | 197.02mg | 8% | |
| Total Carbs | 6.1g | 4% | |
| Sugars | 3.49g | 28% | |
| Dietary Fiber | 2.19g | 17% | |
| Protein | 1.16g | 5% | |
| Vitamin C | 6.1mg | 20% | |
| Iron | 0.2mg | 2% | |
| Calcium | 12.7mg | 3% | |
* 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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