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
283
14% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

31% 20

Saturated

14% 3

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 2

Carbs

9% 26

Carbs (net)

- 17

Fiber

38% 9

Sugars

- 14

Sugars, added

- 2

Protein

8% 4

Cholesterol

- 0

Sodium

41% 978

Calcium

7% 75

Magnesium

14% 57

Potassium

19% 876

Iron

12% 2

Zinc

7% 1

Phosphorus

14% 101

Vitamin A

12% 112

Vitamin C

168% 151

Thiamin (B1)

13% 0

Riboflavin (B2)

13% 0

Niacin (B3)

16% 3

Vitamin B6

40% 1

Folate equivalent (total)

23% 93

Folate (food)

- 93

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

30% 4

Vitamin K

36% 43
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