In a large saute pan, over medium heat, add 1/4 cup of the olive oil. When the oil is hot, add the eggplant. Season with salt and pepper. Saute until the eggplant is soft, about 15 minutes, stirring occasionally. Remove the eggplant and set aside. In the same saute pan, over medium heat, add 2 more tablespoons of the oil. Add the onions. Season with salt and pepper. Saute until wilted and lightly golden, about 4 minutes. Remove the onions and set aside. In the same saute pan, over medium heat, add 2 more tablespoons of the oil. Add the celery. Season with salt and pepper. Saute until wilted, about 3 minutes. Remove from the pan and set aside. In the same large saute pan, over medium heat, add the remaining 2 tablespoons of oil. When the oil is hot, add the eggplant, onions, celery, tomatoes, olives, raisins, capers, vinegar and pine nuts. Season with salt and pepper. Cook for about 15 minutes. Remove from the heat and turn into a serving bowl. Cool the mixture slightly and serve with crusty bread. This dish is a great side dish for roasted meats or seafood. Yield: 8 to 10 servings Recipe Courtesy of Emeril Lagasse, 1999 Recipe by: EMERIL LIVE SHOW #EMIC16
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|Serving Size: 1 Serving (1368g)|
|Recipe Makes: 1|
|Calories from Fat: 412 (48%)|
|Amt Per Serving||% DV|
|Total Fat 45.7g||61 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 28.8g|
|Polyunsanturated Fat 8g|
|Cholesterol 0mg||0 %|
|Sodium 1109.9mg||38 %|
|Potassium 2999.1mg||79 %|
|Total Carbohydrate 113.9g||33 %|
|Dietary Fiber 32.2g||129 %|
|Sugars, other 81.7g|
|Protein 14.9g||21 %|
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Calories per serving: 859
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