10 Ingredients
  • 2 lb small Italian eggplants (about 4)
  • 1 tablespoon kosher salt or 2 teaspoons fine sea salt
  • 1 1/2 cups extra-virgin olive oil
  • 1 cup chopped onion (1 medium)
  • 4 medium celery ribs, cut crosswise into very thin
  • 1/3 cup large green Sicilian olives (1 3/4 oz), pitted and coarsely chopped
  • 1 3/4 oz Italian capers packed in salt (1/3 cup), rinsed well
  • 2 tablespoons sugar, or to taste
  • 1/3 cup white-wine vinegar
  • 1 (14- to 15-oz) can whole tomatoes in juice, drained and chopped (1 cup)
Nutrition
855
43% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

128% 83

Saturated

58% 12

Trans

- 0

Monounsaturated

- 60

Polyunsaturated

- 9

Carbs

10% 29

Carbs (net)

- 19

Fiber

43% 11

Sugars

- 19

Sugars, added

- 6

Protein

8% 4

Cholesterol

- 0

Sodium

52% 1252

Calcium

10% 97

Magnesium

13% 54

Potassium

19% 884

Iron

13% 2

Zinc

6% 1

Phosphorus

14% 95

Vitamin A

4% 35

Vitamin C

25% 23

Thiamin (B1)

59% 1

Riboflavin (B2)

14% 0

Niacin (B3)

15% 2

Vitamin B6

30% 0

Folate equivalent (total)

21% 82

Folate (food)

- 82

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

89% 13

Vitamin K

61% 74

Sugar alcohols

- 0

Water

- 417
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