Eggplant With Capers and Olives Recipe

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Nutrition

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Ingredients:

Serving

Directions:

A large, nonstick skillet with a cover works best for this recipe.
Heat 2 tablespoons of olive oil over medium heat. Add eggplant and cook until it begins to get soft. Remove from pan and set aside.
Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden.
Add celery, tomato sauce, and a few tablespoons of water. Cover and let steam for 10-15 minutes, stirring occasionally. Add a little water if necessary.
Return eggplant to pan, add capers, and olives.
Heat the vinegar with the sugar and add to eggplant mixture.
Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
Serve hot or or cold, with slices of lemon.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	84.54 Kcal (354 kJ)
Calories from fat	55.84 Kcal
		% Daily Value*
Total Fat	6.2g	10%
Sodium	237.84mg	10%
Potassium	185.78mg	4%
Total Carbs	6.93g	2%
Sugars	4.23g	17%
Dietary Fiber	2.49g	10%
Protein	0.98g	2%
Vitamin C	2.8mg	5%
Iron	0.1mg	1%
Calcium	18.4mg	2%

Amount Per 100 g
Calories	78.52 Kcal (329 kJ)
Calories from fat	51.87 Kcal
		% Daily Value*
Total Fat	5.76g	10%
Sodium	220.92mg	10%
Potassium	172.56mg	4%
Total Carbs	6.44g	2%
Sugars	3.93g	17%
Dietary Fiber	2.32g	10%
Protein	0.91g	2%
Vitamin C	2.6mg	5%
Iron	0.1mg	1%
Calcium	17.1mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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