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Ingredientes
- 1/2 c. extra virgin olive oil
- 2 lbs. young eggplant, peeled and cubed
- 4 lg. tomatoes, peeled and minced
- 3 lg. green peppers, minced
- 3 lg. onions, minced
- 2 c. pitted green olives, halved
- 1/2 c. red wine vinegar
- 1/4 c. water
- 2 T sugar
- 2 T capers
- 1 teaspoon pine nuts, crushed
- 1/2 teaspoon oregano
- Salt and pepper to taste
Direcciones
- In a large, heavy, frying pan heat extra virgin olive oil. Add in eggplant and cook, stirring constantly for about 10 min. Add in tomatoes, peppers, onions, and olives. Cook 10 min, stirring a little and remove from heat. Put together in bowl, vinegar, water sugar, adding to vegetable mix. Add in capers, pine nuts, and oregano mixing well and bringing to room temperature. Pour into storage container, cover and chill minimum 12 hrs before serving. Add in salt and pepper to taste before serving as appetizer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 462g | |
| Recipe makes 6 servings | |
| Calories 325 | |
| Calories from Fat 228 | 70% |
| Total Fat 25.69g | 32% |
| Saturated Fat 3.55g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 733mg | 31% |
| Potassium 790mg | 23% |
| Total Carbs 24.04g | 6% |
| Dietary Fiber 9.3g | 31% |
| Sugars 11.92g | 8% |
| Protein 4.08g | 7% |
