Directions:
- Cut eggplant into approximately 1/2 (1.5 cm) inch cubes and sauté in a large skillet with half the olive oil until brown. Remove from skillet.
- Dice onions and sauté in remaining half of the olive oil until soft and translucent.
- Add tomatoes and cook on low heat for 15 minutes.
- In a small, dry pan carefully toast pine nuts. Shake frequently to prevent burning. Remove from pan when they start to brown.
- In the small pan, combine vinegar, sugar, salt, and pepper and bring to a boil.
- Add the contents of the small pan, the eggplant, pine nuts, chopped olives, and capers to the skillet. Cover and simmer on low for twenty minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.99 Kcal (636 kJ) | ||
| Calories from fat | 127.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.16g | 22% | |
|---|---|---|---|
| Sodium | 214.84mg | 9% | |
| Potassium | 135.93mg | 3% | |
| Total Carbs | 6.5g | 2% | |
| Sugars | 4.01g | 16% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 0.83g | 2% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 15.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 165.92 Kcal (695 kJ) | ||
| Calories from fat | 139.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.45g | 22% | |
|---|---|---|---|
| Sodium | 234.54mg | 9% | |
| Potassium | 148.39mg | 3% | |
| Total Carbs | 7.1g | 2% | |
| Sugars | 4.38g | 16% | |
| Dietary Fiber | 2.23g | 8% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 16.9mg | 2% | |
* 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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