Directions:
- Drain tomatoes into a colander squeeze out juice with your hands and leave to drain. Cut onion and celery into a large dice (about 1/2cm) and slice garlic finely (use a mandoline if required). Saute gently in about 4 Tablespoons of olive oil in a covered pot for about 10 minutes. Meanwhile cut the egg plant into a large dice (about 1cm). Deep fry egg plant in batches until golden and set aside to cool. It's vital to get it golden brown. Mix together sauteed onion mixture, tomato pulp, fried eggplant and everything else with about 2 more tablespoons of olive oil. Mix in ripped basil leaves before serving. Best eaten at room temperature or slightly warm but do not boil or oils will separate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 416.95 Kcal (1746 kJ) | ||
| Calories from fat | 361.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.21g | 62% | |
|---|---|---|---|
| Sodium | 531.2mg | 22% | |
| Potassium | 406.91mg | 9% | |
| Total Carbs | 13.14g | 4% | |
| Sugars | 7.43g | 30% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 5.47g | 11% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 1.8mg | 10% | |
| Calcium | 36.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 224.42 Kcal (940 kJ) | ||
| Calories from fat | 194.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.64g | 62% | |
|---|---|---|---|
| Sodium | 285.92mg | 22% | |
| Potassium | 219.02mg | 9% | |
| Total Carbs | 7.07g | 4% | |
| Sugars | 4g | 30% | |
| Dietary Fiber | 2.54g | 19% | |
| Protein | 2.94g | 11% | |
| Vitamin C | 1.4mg | 4% | |
| Iron | 1mg | 10% | |
| Calcium | 19.5mg | 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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