11 Ingredients
  • 2 large Italian eggplants, peeled and cut into medium dice
  • 2 tablespoons kosher salt
  • 5 tablespoons extra-virgin olive oil
  • 1 red onion, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 4 celery stalks, thinly sliced on an angle
  • 2 anchovies, in oil
  • 1/4 cup tomato paste
  • 1 1/2 cups red wine vinegar
  • 1/4 cup sugar
  • 1/2 cup capers, in brine
Nutrition
327
16% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

28% 18

Saturated

13% 3

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

13% 38

Carbs (net)

- 27

Fiber

42% 11

Sugars

- 26

Sugars, added

- 12

Protein

10% 5

Cholesterol

1% 2

Sodium

48% 1163

Calcium

8% 76

Magnesium

15% 63

Potassium

21% 1008

Iron

12% 2

Zinc

7% 1

Phosphorus

17% 116

Vitamin A

3% 25

Vitamin C

17% 15

Thiamin (B1)

12% 0

Riboflavin (B2)

15% 0

Niacin (B3)

19% 3

Vitamin B6

29% 0

Folate equivalent (total)

22% 86

Folate (food)

- 86

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

9% 1

Vitamin E

28% 4

Vitamin K

31% 37

Sugar alcohols

- 0

Water

- 430
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