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Ingredientes
- 1 lrg Eggplant
- 2 lrg Bell peppers, red or possibly green
- 2 lrg Celery stalks Extra virgin olive oil for sauteeing
- 2 x Garlic cloves, chopped
- 1/4 c. Extra virgin olive oil
- 1/4 c. Red wine vinegar
- 1 tsp Oregano Salt & pepper
- 1/4 c. Black olives, minced
Direcciones
- Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in oven.
- Wrap the two peppers & celery stalks individually in aluminum foil & place them on rack as well. Bake for 30 min. Remove peppers & celery & let cold. Bake eggplant for another 15 min. It should be very tender & have collapsed. When vegetables are cold sufficient to handle, peel eggplant, cut into several pcs & drain in a colnder for 20 min. Squeeze out some of the excess moisture. Chop peppers, removing stems & seeds. Leave in large pcs. Chop celery into 1/2" pcs. Dice eggplant & combnie with peppers & celery in a large bowl. Heat a few drops of extra virgin olive oil in a skillet & saute/fry the garlic until golden brown. Add in to hte bowl. Add in remaining ingredients & mix thoroughly. Cover & let stand for 1 hour at room temperature before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 6 servings | |
| Calories 194 | |
| Calories from Fat 163 | 84% |
| Total Fat 18.29g | 23% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 294mg | 8% |
| Total Carbs 7.11g | 2% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.69g | 2% |
| Protein 1.26g | 2% |
