Directions:
- Cut the eggplant into chunks, sprinkle with salt, and let stand 30 minutes; rinse under cold water and pat dry.
- In a saucepan, saute the onions in oil with the eggplant, about 10 minutes.
- Add the tomatoes, sugar, vinegar, and fennel and cook uncovered 10 minutes so juices evaporate; it should be crunchy.
- Add the capers and season with salt and pepper to taste.
- Chill several hours, toss with minced basil, and top with basil leaves.
- Drizzle with a tablespoon of olive oil, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.07 Kcal (369 kJ) | ||
| Calories from fat | 31.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 5% | |
|---|---|---|---|
| Sodium | 110.03mg | 5% | |
| Potassium | 519.27mg | 11% | |
| Total Carbs | 13.21g | 4% | |
| Sugars | 7.51g | 30% | |
| Dietary Fiber | 5.17g | 21% | |
| Protein | 2.13g | 4% | |
| Vitamin C | 13.6mg | 23% | |
| Iron | 0.4mg | 2% | |
| Calcium | 35.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 40.69 Kcal (170 kJ) | ||
| Calories from fat | 14.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.64g | 5% | |
|---|---|---|---|
| Sodium | 50.84mg | 5% | |
| Potassium | 239.91mg | 11% | |
| Total Carbs | 6.1g | 4% | |
| Sugars | 3.47g | 30% | |
| Dietary Fiber | 2.39g | 21% | |
| Protein | 0.99g | 4% | |
| Vitamin C | 6.3mg | 23% | |
| Iron | 0.2mg | 2% | |
| Calcium | 16.5mg | 4% | |
* 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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