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Ingredientes
- 2 eggplants – peeled and cubed
- 2 stalks celery – chopped
- 4 cloves garlic – chopped
- 5 red bell peppers – roasted and sliced (seeds removed)
- 1 large onion – sliced
- 2 tablespoons – capers plus 2 tablespoons caper juice
- 3 tablespoons olives – your choice (pitted)
- ¼ cup raisins
- ½ jalapeño – chopped with seeds
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. red pepper flakes
- ½ tsp. dried oregano
- 4 tablespoons olive oil
- ¼ cup vinegar plus ½ tsp. salt and 1 tablespoon sugar
Direcciones
- Heat a large frying pan with 2 tablespoons olive oil. Add the cubed eggplant and sauté until slightly golden. Add the onion, celery, jalapeño and garlic and continue to sauté until softened.
- Add the sliced peppers, raisins, capers, olives and toss.
- Add the seasonings. Combine the vinegar with the salt and sugar and stir. Add this to the pan and toss.
- Turn off the heat; drizzle with a little extra olive oil and let cool a bit before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 397g | |
| Recipe makes 4 servings | |
| Calories 343 | |
| Calories from Fat 218 | 64% |
| Total Fat 24.49g | 31% |
| Saturated Fat 3.39g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 608mg | 25% |
| Potassium 873mg | 25% |
| Total Carbs 30.9g | 8% |
| Dietary Fiber 10.3g | 34% |
| Sugars 17.38g | 12% |
| Protein 4.1g | 7% |
