Directions:
- Place eggplant cubes in a colander and sprinkle with salt, cover with a plate and drain for 30 minutes.
- Saute peppers, onion and celery in 2 T of oil in a large skillet over medium heat, stirring frequently, until onions are soft, 8 to 12 minutes, Remove from skillet and set aside, add remaining oil to skillet.
- Squeeze excess liquid from eggplant, saute in skillet over medium heat, stirring frequently, until light brown, 14 to 18 minutes, return peppers, onions and celery mixture to skillet and stir in all ingredients.
- Cook for about 25 minutes, Remove from stove and let stand for about 15 minutes and then refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.75 Kcal (627 kJ) | ||
| Calories from fat | 58.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.45g | 10% | |
|---|---|---|---|
| Sodium | 549.53mg | 23% | |
| Potassium | 460.04mg | 10% | |
| Total Carbs | 22.83g | 8% | |
| Sugars | 5.81g | 23% | |
| Dietary Fiber | 4.3g | 17% | |
| Protein | 2.36g | 5% | |
| Vitamin C | 54.2mg | 90% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 23.9mg | 133% | |
| Calcium | 18.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 82.99 Kcal (347 kJ) | ||
| Calories from fat | 32.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 10% | |
|---|---|---|---|
| Sodium | 304.54mg | 23% | |
| Potassium | 254.95mg | 10% | |
| Total Carbs | 12.65g | 8% | |
| Sugars | 3.22g | 23% | |
| Dietary Fiber | 2.38g | 17% | |
| Protein | 1.31g | 5% | |
| Vitamin C | 30mg | 90% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 13.2mg | 133% | |
| Calcium | 10.1mg | 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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