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Ingredientes
- 2 med. eggplants, cut up bite size
- 1/2 c. water
- 4 med. celery stalks, sliced
- 6 ounce can pitted olives
- 3-3 1/2 ounce bottled capers, liquid removed
- 3 T sugar
- 1 T salt
- 3 T red wine vinegar
- 3/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/4 teaspoon pepper
- 4 med. tomatoes, cut up bite size
- Parsley sprigs for garnish
Direcciones
- In an 8 qt Dutch oven over medium heat, in 1/2 cup hot extra virgin olive oil, cook eggplant and water till eggplant is tender (15 min), stir often. Remove and place in a large bowl, set aside. In the same Dutch oven over medium heat, in 1/4 cup oil, cook celery and onions till tender, about 10 min.Add in eggplant, olives, capers, sugar, salt, vinegar, oregano, basil and pepper over high heat to boiling, reduce heat to low. Cover and simmer 15 min. Add in tomatoes over high heat. Heat to boiling, reduce heat to low and cover. Simmer 15 min longer till tender. Cover and remove from stove. Chill.
- Winter Park Lodge 64A, F.O.P.A.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 6 servings | |
| Calories 325 | |
| Calories from Fat 250 | 77% |
| Total Fat 27.78g | 35% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 872mg | 36% |
| Potassium 790mg | 23% |
| Total Carbs 20.02g | 5% |
| Dietary Fiber 9.8g | 33% |
| Sugars 10.08g | 7% |
| Protein 3.58g | 6% |
