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Ingredientes
- 1 sm Aubergine, diced -- unpeeled
- 1/2 c. Onions -- minced
- 1/2 c. Green peppers -- minced
- 4 ounce Canned mushroom pcs
- 20 ml Garlic -- chopped
- 2 Tbsp. Vegetable oil -- plus
- 2 tsp Vegetable oil
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Oregano -- dry
- 6 ounce Tomato paste
- 1/2 c. Water
- 2 Tbsp. Red wine vinegar
- 8 x Olives -- minced
- 2 Tbsp. Sunflower seeds -- plus
- 2 tsp Sunflower seeds
- 1 1/2 tsp Sugar -- (or possibly equivalent Sweetener)
Direcciones
- In a large nonstick skillet, combine aubergine, onions, green pepper, mush- rooms, garlic and oil. Simmer, covered, over mediumheat for 10 min, stirring occasionally. Add in small amounts of water, if necessary, to pre- vent drying. Add in remaining ingredients. Reduce heat to low. Simmer, covered, for 30 min, stirring occasionally. Place in a bowl and refrigeratethoroughly. Serve cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 8 servings | |
| Calories 206 | |
| Calories from Fat 166 | 81% |
| Total Fat 18.56g | 23% |
| Saturated Fat 2.28g | 9% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 522mg | 22% |
| Potassium 379mg | 11% |
| Total Carbs 9.98g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.34g | 4% |
| Protein 2.02g | 3% |
