Directions:
- In a large saucepan, combine the water, red pepper, celery, jalapenos, garlic, bay leaf, half of the thyme and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is evaporated. Remove from the heat; discard bay leaf.
- In a large skillet, saute eggplant in 1/4 cup oil until tender. Transfer to a large bowl. Stir in the red pepper mixture, tomatoes, onions, salt and remaining thyme and oil. Cover and refrigerate until serving. Yield: about 2-1/2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 27.29 Kcal (114 kJ) | ||
| Calories from fat | 12.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 2% | |
|---|---|---|---|
| Sodium | 137.01mg | 6% | |
| Potassium | 150.72mg | 3% | |
| Total Carbs | 3.28g | 1% | |
| Sugars | 2.15g | 9% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 0.69g | 1% | |
| Vitamin C | 18.9mg | 31% | |
| Iron | 0.1mg | 0% | |
| Calcium | 13.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 32.4 Kcal (136 kJ) | ||
| Calories from fat | 15.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 2% | |
|---|---|---|---|
| Sodium | 162.68mg | 6% | |
| Potassium | 178.96mg | 3% | |
| Total Carbs | 3.9g | 1% | |
| Sugars | 2.55g | 9% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 0.82g | 1% | |
| Vitamin C | 22.4mg | 31% | |
| Iron | 0.1mg | 0% | |
| Calcium | 15.7mg | 1% | |
* 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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