Remove the stems from the eggplants and cut into 2cm. cubes. Salt liberally; drain in a colander for 1 hour. Rinse salt off and dry with absorbant paper. Set aside. Heat 1/3 cup of olive oil in a large non-stick skillet and saute the eggplant for five minutes, stirring often, or alternatively, toss the eggplant cubes in the olive oil and oven bake at 250c. for 10 minutes. Remove the eggplant to another container, drain on paper towels. Add the remaining oil to the same pan and saute the onions and celery until they are transparent. Add the tomatoes with their liquid, the pepper, capers and olives. Simmer for 15 minutes, stirring often until the sauce has reduced and is thickened. Stir in the vinegar and the sugar. Simmer for about 15 minutes more, stirring occasionally, then mix with the reserved cooked eggplant. Allow to simmer about 10 minutes. Serve garnished with chopped parsley, pistachio or pine nuts. Per serving: 380 Calories (kcal); 9g Total Fat; (18% calories from fat); 10g Protein; 77g Carbohydrate; 0mg Cholesterol; 728mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (907g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 13 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 24.6mg||1 %|
|Potassium 1773.5mg||47 %|
|Total Carbohydrate 80.6g||24 %|
|Dietary Fiber 25.5g||102 %|
|Sugars, other 55.1g|
|Protein 7.6g||11 %|
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Calories per serving: 348
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