17 Ingredients
  • About 1/2 cup olive oil
  • 2 large globe eggplants, or 3 small Japanese eggplants, cut into 1-inch cubes
  • 2 garlic cloves, crushed
  • 1 dried red chile pepper
  • 4 thyme springs
  • 1/2 cup loosely packed basil leaves, chopped (reserve 2 basil stems)
  • 1 large red onion, cut into 1-inch dice
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons good quality red wine vinegar or sherry vinegar, or to taste
  • 2 red bell peppers, cored, seeded, and cut into 1-inch squares
  • 1 yellow bell pepper, cored, seeded, and cut into 1-inch squares
  • 1 green bell pepper, cored, seeded, and cut into 1-inch squares
  • 2 cups crushed seeded canned San Marzano tomatoes
  • 3 celery stalks, cut into 1-inch pieces, blanched in boiling water until just tender, cooled in ice water, and drained
  • 3 tablespoons capers
  • 1/2 cup Picholine or large Greek or Sicilian olives, halved and pitted
  • 1 tablespoons sugar, or to taste
Nutrition
424
21% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

46% 30

Saturated

21% 4

Trans

- 0

Monounsaturated

- 21

Polyunsaturated

- 3

Carbs

13% 39

Carbs (net)

- 25

Fiber

57% 14

Sugars

- 21

Sugars, added

- 3

Protein

13% 6

Cholesterol

- 0

Sodium

61% 1467

Calcium

11% 112

Magnesium

21% 85

Potassium

38% 1313

Iron

18% 3

Zinc

8% 1

Phosphorus

22% 151

Vitamin A

19% 168

Vitamin C

378% 227

Thiamin (B1)

16% 0

Riboflavin (B2)

15% 0

Niacin (B3)

19% 4

Vitamin B6

39% 1

Folate equivalent (total)

35% 140

Folate (food)

- 140

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

33% 7

Vitamin K

81% 65
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