Moroccan Eggplant Appetizer Recipe


CourseMain Ingredient


 Eggplant1 Large, peeled
 Olive oil/Vegetable oil2⁄3 Cup (10.67 tbs)
 Zucchini1 Medium, diced
 Garlic1 Clove (5 gm), crushed
 Onion1 , chopped
 Canned italian tomatoes14 1⁄2 Ounce, chopped (1 Can)
 Sliced pimiento stuffed green olives1⁄4 Cup (4 tbs)
 Capers2 Tablespoon
 Red wine vinegar1 Tablespoon
 Sugar1 Teaspoon
 Salt1 Teaspoon
 Parsley2 Tablespoon, chopped
 Herbs1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Pita bread/French bread1

Nutrition Facts

Serving size: Complete recipe

Calories 1856 Calories from Fat 1352

% Daily Value*

Total Fat 153 g235.4%

Saturated Fat 20.4 g102.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3983.5 mg166%

Total Carbohydrates 116 g38.8%

Dietary Fiber 29.8 g119.3%

Sugars 24.9 g

Protein 22 g43.4%

Vitamin A 117.6% Vitamin C 217.3%

Calcium 44% Iron 60.3%

*Based on a 2000 Calorie diet


Cut eggplant into 1/2-inch cubes.
In a large skillet, heat oil.
Add eggplant; saute until soft, 3 to 4 minutes.
Stir in zucchini, garlic, onion, tomatoes, olives, capers, vinegar, sugar, salt, parsley, fines herbes and pepper.
Stirring occasionally, cook over medium heat until vegetables are very soft and most of liquid evaporates, about 20 minutes; cool on a rack.
Spoon into a medium serving bowl.