Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil.
- Cook covered 10 minutes in the preheated oven.
- Remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, red wine vinegar, sugar, basil, oregano and pepper.
- Continue baking 30 minutes, or until the eggplant is tender.
- Chill the mixture in the refrigerator 8 hour or overnight before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.38 Kcal (743 kJ) | ||
| Calories from fat | 137.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.28g | 24% | |
|---|---|---|---|
| Sodium | 701.08mg | 29% | |
| Potassium | 305.64mg | 7% | |
| Total Carbs | 9.76g | 3% | |
| Sugars | 5.74g | 23% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 1.68g | 3% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4.7mg | 26% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 103.84 Kcal (435 kJ) | ||
| Calories from fat | 80.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.95g | 24% | |
|---|---|---|---|
| Sodium | 410.43mg | 29% | |
| Potassium | 178.93mg | 7% | |
| Total Carbs | 5.71g | 3% | |
| Sugars | 3.36g | 23% | |
| Dietary Fiber | 2.18g | 15% | |
| Protein | 0.98g | 3% | |
| Vitamin C | 8.7mg | 25% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 2.8mg | 26% | |
| Calcium | 16.9mg | 3% | |
* 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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