Serve this classic Italian relish as an appetizer with toasted pita bread wedges or baguette slices.
1. Arrange eggplant in a single layer on a baking sheet coated with cooking spray; brush both sides of eggplant with oil.
2. Bake at 500? for 15 minutes, turning half-way through cooking time. Dice eggplant, and set aside.
3. Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
4. Add celery; saute 2 minutes. Add onion and garlic; saute 5 minutes. Add tomato and next 7 ingredients; cook over low heat ten minutes, stirring occasionally.
5. Remove from heat; stir in eggplant and parsely. Spoon into a bowl; cover and chill 2 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Cup (366g) | ||
Recipe Makes: 3 Cup | ||
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Calories: 104 | ||
Calories from Fat: 19 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 203.7mg | 7 % | |
Potassium 821mg | 22 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 13.5g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
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