Directions:
- Bake eggplant, allow to cool, skin, & mince finely.
- Saute onion & pepper in 1 tb of oil until onion is browned.
- Add adding remaining oil.
- Add tomato paste, stir well & simmer for 5-mins.
- Add vinegar, sugar, salt & pepper & ceggplant.
- Stir well & cook slowly for 30-mins on a low-heat.
- If necessary you may add more oil to prevent mixture from sticking & thus burning.
- Remove from heat, cool to room temp, then refrigerate.
- Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.91 Kcal (272 kJ) | ||
| Calories from fat | 31.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 5% | |
|---|---|---|---|
| Sodium | 10.63mg | 0% | |
| Potassium | 280.98mg | 6% | |
| Total Carbs | 8.03g | 3% | |
| Sugars | 4.97g | 20% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 1.18g | 2% | |
| Vitamin C | 19.5mg | 32% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.6mg | 37% | |
| Calcium | 14mg | 1% | |
| Amount Per 100 g | |||
| Calories | 59.59 Kcal (249 kJ) | ||
| Calories from fat | 28.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 5% | |
|---|---|---|---|
| Sodium | 9.75mg | 0% | |
| Potassium | 257.94mg | 6% | |
| Total Carbs | 7.37g | 3% | |
| Sugars | 4.56g | 20% | |
| Dietary Fiber | 2.46g | 11% | |
| Protein | 1.08g | 2% | |
| Vitamin C | 17.9mg | 32% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 6mg | 37% | |
| Calcium | 12.8mg | 1% | |
* 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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