Directions:
- Peel and dice eggplant; Heat oil in a pan over medium-high heat; stir/saute eggplant for about 5 minutes; remove eggplant from pan and set aside.
- Add onion to pan; stir/saute for 5 minutes or until tender; add in tomato sauce and celery; stir/saute for 5 minutes or until celery is tender.
- Return the eggplant to the pan; stir in capers and the remaining ingredients; lower heat and simmer, stirring frequently, for 20 minutes; adjust seasoning to taste.
- Let cool 1 hour.
- Serve with crostini.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.84 Kcal (1033 kJ) | ||
| Calories from fat | 175.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.52g | 30% | |
|---|---|---|---|
| Sodium | 579.7mg | 24% | |
| Potassium | 472.91mg | 10% | |
| Total Carbs | 16.97g | 6% | |
| Sugars | 10.92g | 44% | |
| Dietary Fiber | 6g | 24% | |
| Protein | 2.24g | 4% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 0.2mg | 1% | |
| Calcium | 35.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 101.67 Kcal (426 kJ) | ||
| Calories from fat | 72.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.04g | 30% | |
|---|---|---|---|
| Sodium | 238.79mg | 24% | |
| Potassium | 194.8mg | 10% | |
| Total Carbs | 6.99g | 6% | |
| Sugars | 4.5g | 44% | |
| Dietary Fiber | 2.47g | 24% | |
| Protein | 0.92g | 4% | |
| Vitamin C | 2.5mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 14.7mg | 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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