Directions:
- In a deep pot, heat oil over medium-high heat.
- Add onions, eggplant and red pepper.
- Cook until eggplant is soft.
- Add garlic, tomatoes, sugar, wine and pepper flake.
- Crush tomatoes with a fork.
- Bring to a boil.
- Put heat on low and let simmer for 45 minutes.
- Add anchovies, capers, tomato paste, basilic and parsley.
- Add salt and pepper, cover and cook 5 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.3 Kcal (1416 kJ) | ||
| Calories from fat | 247.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.49g | 42% | |
|---|---|---|---|
| Sodium | 991.54mg | 41% | |
| Potassium | 543.86mg | 12% | |
| Total Carbs | 20.18g | 7% | |
| Sugars | 10.49g | 42% | |
| Dietary Fiber | 7.44g | 30% | |
| Protein | 3.31g | 7% | |
| Vitamin C | 52.5mg | 87% | |
| Iron | 0.6mg | 4% | |
| Calcium | 81.9mg | 8% | |
* 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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