Directions:
- In a saute pan heat 4 tablespoons of the olive oil, add the eggplant, and saute until soft and browned, about 10 minutes. Remove and place in a bowl. In the same pan, heat the remaining oil, and cook the onion, fennel, and peppers. Saute until soft, about 4 minutes. Add the garlic, tomato, vinegar, cooked eggplant, sugar, salt and pepper. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the capers and simmer for 5 minutes. Stir in the olives, pine nuts and basil. Simmer until all vegetables are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.72 Kcal (677 kJ) | ||
| Calories from fat | 104.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.66g | 18% | |
|---|---|---|---|
| Sodium | 128.61mg | 5% | |
| Potassium | 435.77mg | 9% | |
| Total Carbs | 13.37g | 4% | |
| Sugars | 8.38g | 34% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 30.3mg | 50% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.4mg | 47% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 73.87 Kcal (309 kJ) | ||
| Calories from fat | 47.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.33g | 18% | |
|---|---|---|---|
| Sodium | 58.75mg | 5% | |
| Potassium | 199.06mg | 9% | |
| Total Carbs | 6.11g | 4% | |
| Sugars | 3.83g | 34% | |
| Dietary Fiber | 2.05g | 18% | |
| Protein | 1.05g | 5% | |
| Vitamin C | 13.8mg | 50% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 3.8mg | 47% | |
| Calcium | 13.5mg | 3% | |
* 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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