Washed Eggplant. Cut into 1/2 inch cubes. In large skillet, saute Eggplant in 1/2 cup hot Olive oil until golden brown. Remove and set aside.
Add 2 tablespoons of Olive oil and saute Onion and Celery until tender.
Return Eggplant to skillet. Stir in Tomato sauce. Bring to boil, then simmer for 15 minutes, covered.
Stir in Red wine vinegar, raisins and capers. Simmer another 10 minutes, covered.
Mix in Salt, Pepper and Black olive slivers. Simmer another 10 minutes, covered. Stir occasionally.
Stir in Pine nuts and refrigerate overnight.
Serve with Crackers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2030g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1188 (50%)|
|Amt Per Serving||% DV|
|Total Fat 132g||176 %|
|Saturated Fat 77.7g||389 %|
|Monounsaturated Fat 41.8g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 487.2mg||150 %|
|Sodium 3324.7mg||115 %|
|Potassium 6209.2mg||163 %|
|Total Carbohydrate 191.9g||56 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 185.7g|
|Protein 119.2g||170 %|
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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: 2391
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