Directions:
- In a colander placed over a bowl, mix eggplant, onion and salt. Let it drain for 1 hour.
- Wrap in a kitchen towel and squeeze over the sink to remove excess water. In a large saute pan over medium high heat, warm the olive oil.
- Add the eggplant-onion mix, garlic, sage, thyme and pepper and cook, stirring frequently for 2-3 minutes.
- Remove from heat and stir in the tomatoes.
- In another pot over medium high heat, bring the vinegar and honey to a boil. Keep hot.
- Use good water bath canning techniques to can.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.79 Kcal (527 kJ) | ||
| Calories from fat | 52.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 9% | |
|---|---|---|---|
| Sodium | 487.66mg | 20% | |
| Potassium | 442.27mg | 9% | |
| Total Carbs | 16.21g | 5% | |
| Sugars | 10.74g | 43% | |
| Dietary Fiber | 4.45g | 18% | |
| Protein | 2.14g | 4% | |
| Vitamin C | 12.8mg | 21% | |
| Iron | 0.7mg | 4% | |
| Calcium | 49.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 54.26 Kcal (227 kJ) | ||
| Calories from fat | 22.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 9% | |
|---|---|---|---|
| Sodium | 210.38mg | 20% | |
| Potassium | 190.8mg | 9% | |
| Total Carbs | 6.99g | 5% | |
| Sugars | 4.63g | 43% | |
| Dietary Fiber | 1.92g | 18% | |
| Protein | 0.92g | 4% | |
| Vitamin C | 5.5mg | 21% | |
| Iron | 0.3mg | 4% | |
| Calcium | 21.2mg | 5% | |
* 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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