Directions:
- Sauté eggplants in 1/4 cup hot oil in a Dutch oven over medium-high heat for 10 minutes or until tender and slightly brown. Remove eggplant, and set aside.
- Sauté onions in 2 tablespoons olive oil in Dutch oven over medium heat 5 minutes or until golden. Add tomatoes and celery; simmer, stirring occasionally, 15 minutes or until celery is tender. Stir in olives, capers, and pine nuts. Return eggplant to Dutch oven.
- Stir red wine vinegar, sugar, salt, and pepper into eggplant mixture. Cover and simmer, stirring occasionally, 30 minutes. Cool. Cover and chill 8 hours. Remove from refrigerator 30 minutes before serving. Serve with pita chips or toasted bread rounds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1563.39 Kcal (6546 kJ) | ||
| Calories from fat | 1007.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 111.93g | 172% | |
|---|---|---|---|
| Cholesterol | 56.78mg | 19% | |
| Sodium | 3616.14mg | 151% | |
| Potassium | 3225.16mg | 69% | |
| Total Carbs | 117.6g | 39% | |
| Sugars | 74.54g | 298% | |
| Dietary Fiber | 36.03g | 144% | |
| Protein | 28.72g | 57% | |
| Vitamin C | 47.7mg | 80% | |
| Iron | 1.8mg | 10% | |
| Calcium | 350.3mg | 35% | |
| Amount Per 100 g | |||
| Calories | 93.69 Kcal (392 kJ) | ||
| Calories from fat | 60.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.71g | 172% | |
|---|---|---|---|
| Cholesterol | 3.4mg | 19% | |
| Sodium | 216.71mg | 151% | |
| Potassium | 193.28mg | 69% | |
| Total Carbs | 7.05g | 39% | |
| Sugars | 4.47g | 298% | |
| Dietary Fiber | 2.16g | 144% | |
| Protein | 1.72g | 57% | |
| Vitamin C | 2.9mg | 80% | |
| Iron | 0.1mg | 10% | |
| Calcium | 21mg | 35% | |
* 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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