Soak the eggplant in salted water to cover at least 15 mins and then rinse and dry.
Sautee the onion in 2 Tbsp of the oil. After a couple mins, add the celery. Saute till the celery is brightly colored and still somewhat firm. Remove onions and celery to a large mixing bowl.
Add another Tbsp olive oil to the pan, then saute peppers, and after a couple mins, add the garlic and cook another minute. Then add the tomatoes and saute one more minute. Add this to the bowl with the onion mixture.
Add another Tbsp of olive oil to pan, then saute the eggplant until tender and golden. Add the rest of the ingredients to the mixing bowl while the eggplant cooks. Add the sauteed eggplant. Mix well. Serve hot, chilled or at room temp.
This will keep for several weeks in the fridge.
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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 4|
|Calories from Fat: 104 (57%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 204.2mg||7 %|
|Potassium 671.6mg||18 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 7.9g||31 %|
|Sugars, other 10.6g|
|Protein 4.2g||6 %|
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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: 181
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