16 Ingredients
  • 2 lb eggplant (preferably small but not Asian)
  • 2 tablespoons plus 1 teaspoon coarse sea salt (preferably Sicilian)
  • 2 1/4 to 2 1/2 cups olive oil
  • 11 garlic cloves (from 2 heads), chopped
  • 2 tablespoons tomato paste (preferably from a tube)
  • 1 (28-oz) can whole Italian tomatoes, finely chopped and juice reserved
  • 5 celery ribs, cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 1 large red or yellow bell pepper, cut into 1/2-inch pieces
  • 1 cup large green Sicilian olives (6 oz), pitted and cut into 1/4-inch pieces
  • 1/4 cup drained bottled capers, rinsed
  • 1/3 cup red-wine vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh basil
Nutrition
1381
69% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

206% 134

Saturated

93% 19

Trans

- 0

Monounsaturated

- 97

Polyunsaturated

- 14

Carbs

16% 48

Carbs (net)

- 34

Fiber

59% 15

Sugars

- 29

Sugars, added

- 12

Protein

13% 7

Cholesterol

- 0

Sodium

77% 1840

Calcium

19% 190

Magnesium

19% 80

Potassium

29% 1342

Iron

28% 5

Zinc

10% 1

Phosphorus

21% 149

Vitamin A

10% 93

Vitamin C

144% 130

Thiamin (B1)

108% 1

Riboflavin (B2)

22% 0

Niacin (B3)

25% 4

Vitamin B6

54% 1

Folate equivalent (total)

28% 113

Folate (food)

- 113

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

144% 22

Vitamin K

147% 177
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