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|Olive oil||3⁄4 Cup (12 tbs)|
|Onions||2 , sliced|
|Tomato sauce||1⁄4 Cup (4 tbs)|
|Celery stalks||2 , diced|
|Drained capers||1⁄4 Cup (4 tbs)|
|Green olives||6 , pitted and cut into pieces|
|Pine nuts||1 Tablespoon|
|Vinegar||1⁄4 Cup (4 tbs) (Preferably Wine Vinegar)|
Serving size: Complete recipe
Calories 2014 Calories from Fat 1545
% Daily Value*
Total Fat 176 g270.1%
Saturated Fat 23.5 g117.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1604 mg66.8%
Total Carbohydrates 111 g37.1%
Dietary Fiber 31.9 g127.7%
Sugars 63.2 g
Protein 15 g30.9%
Vitamin A 17.5% Vitamin C 80.1%
Calcium 38.3% Iron 25.8%
*Based on a 2000 Calorie diet
Remove eggplant from skillet and reserve.
Add remaining 1/4 cup oil and onions and cook until onions are soft and golden.
Add tomato sauce and celery.
Cook until celery is tender, stirring occasionally.
If necessary, add a little hot water to prevent sticking.
Add capers, olives, pine nuts, and reserved eggplant.
Heat vinegar and dissolve sugar in it.
Add salt and pepper.
Pour liquid over eggplant mixture.
Simmer, covered, over very low heat for 20 minutes, stirring frequently.
Cool before serving.
This will keep for weeks in a covered jar in refrigerator.
The recipe may easily be doubled and tripled.