Directions:
- Heat the olive oil in a large skillet. Mince the garlic or put it through a press, and add it to the olive oil. Let it heat gently while you prepare the eggplant.
- Wash the eggplant first, then chop it very thoroughly, without peeling. Seed and dice the green peppers.
- Add the peppers, eggplant, tomatoes, olives, and capers to the oil. Stir well until the oil is evenly coating all the vegetables. Add salt to taste.
- Now add the remaining ingredients, stir again, and cover the skillet. Lower the heat to a very small flame and allow the sauce to simmer gently for about 1 hour. Stir occasionally to keep any of it from scorching, and add more wine or some water if it gets too thick.
- Makes about 2 quarts of sauce.
- The Vegetarian Epicure.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1078.76 Kcal (4517 kJ) | ||
| Calories from fat | 606.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.34g | 104% | |
|---|---|---|---|
| Sodium | 1711.77mg | 71% | |
| Potassium | 3241.02mg | 69% | |
| Total Carbs | 75.02g | 25% | |
| Sugars | 45.17g | 181% | |
| Dietary Fiber | 20.77g | 83% | |
| Protein | 13.1g | 26% | |
| Vitamin C | 200mg | 333% | |
| Vitamin A | 3mg | 99% | |
| Iron | 56mg | 311% | |
| Calcium | 196mg | 20% | |
| Amount Per 100 g | |||
| Calories | 89.89 Kcal (376 kJ) | ||
| Calories from fat | 50.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 104% | |
|---|---|---|---|
| Sodium | 142.64mg | 71% | |
| Potassium | 270.07mg | 69% | |
| Total Carbs | 6.25g | 25% | |
| Sugars | 3.76g | 181% | |
| Dietary Fiber | 1.73g | 83% | |
| Protein | 1.09g | 26% | |
| Vitamin C | 16.7mg | 333% | |
| Vitamin A | 0.2mg | 99% | |
| Iron | 4.7mg | 311% | |
| Calcium | 16.3mg | 20% | |
* 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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