Directions:
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, about 3 to 4 minutes. Add the red bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Season, to taste, with more salt and pepper, if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.15 Kcal (645 kJ) | ||
| Calories from fat | 97.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.83g | 17% | |
|---|---|---|---|
| Cholesterol | 9.66mg | 3% | |
| Sodium | 302.74mg | 13% | |
| Potassium | 240.36mg | 5% | |
| Total Carbs | 10.47g | 3% | |
| Sugars | 4.94g | 20% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 4.58g | 9% | |
| Vitamin C | 17.6mg | 29% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.6mg | 37% | |
| Calcium | 119.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 120.17 Kcal (503 kJ) | ||
| Calories from fat | 75.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.44g | 17% | |
|---|---|---|---|
| Cholesterol | 7.53mg | 3% | |
| Sodium | 235.99mg | 13% | |
| Potassium | 187.37mg | 5% | |
| Total Carbs | 8.16g | 3% | |
| Sugars | 3.85g | 20% | |
| Dietary Fiber | 2.04g | 10% | |
| Protein | 3.57g | 9% | |
| Vitamin C | 13.7mg | 29% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 5.1mg | 37% | |
| Calcium | 93mg | 12% | |
* 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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