Directions:
- Heat oil in skillet.
- Add eggplant and cook until almost tender.
- Remove eggplant (set aside).
- Add celery and onion to skillet and cook approx 5 minutes.
- Stir in tomato sauce, vinegar, water, olives, sugar, salt, and pepper.
- Bring to boil.
- Add eggplant and mushrooms.
- Simmer and stir often for approx 15 min (until eggplant and mushrooms are tender).
- Chill and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.82 Kcal (920 kJ) | ||
| Calories from fat | 124.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.79g | 21% | |
|---|---|---|---|
| Sodium | 1184.37mg | 49% | |
| Potassium | 622.18mg | 13% | |
| Total Carbs | 21.01g | 7% | |
| Sugars | 12.39g | 50% | |
| Dietary Fiber | 4.95g | 20% | |
| Protein | 3.93g | 8% | |
| Vitamin C | 8mg | 13% | |
| Iron | 1.1mg | 6% | |
| Calcium | 36mg | 4% | |
| Amount Per 100 g | |||
| Calories | 79.28 Kcal (332 kJ) | ||
| Calories from fat | 44.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.97g | 21% | |
|---|---|---|---|
| Sodium | 427.16mg | 49% | |
| Potassium | 224.4mg | 13% | |
| Total Carbs | 7.58g | 7% | |
| Sugars | 4.47g | 50% | |
| Dietary Fiber | 1.78g | 20% | |
| Protein | 1.42g | 8% | |
| Vitamin C | 2.9mg | 13% | |
| Iron | 0.4mg | 6% | |
| Calcium | 13mg | 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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