In a saute pan heat 4 tablespoons of the olive oil, add the eggplant, and saute until soft and browned, about 10 minutes. Remove and place in a bowl. In the same pan, heat the remaining oil, and cook the onion, fennel, and peppers. Saute until soft, about 4 minutes. Add the garlic, tomato, vinegar, cooked eggplant, sugar, salt and pepper. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the capers and simmer for 5 minutes. Stir in the olives, pine nuts and basil. Simmer until all vegetables are tender. This recipe yields 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2248 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 11-19-1996 Recipe by: Emeril Lagasse
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (180g)|
|Recipe Makes: 10 servings|
|Calories from Fat: 292 (88%)|
|Amt Per Serving||% DV|
|Total Fat 32.5g||43 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 0mg||0 %|
|Sodium 34.4mg||1 %|
|Potassium 51.5mg||1 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 9.9g|
|Protein 0.4g||1 %|
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: 330
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!