Nutritive Information
- Calories: 54.64cal
- Protein: 0.73g
- Fat: 4.48g
- Fiber: 0.71g
- Vitamin C: 10.55mg
- Sodium: 179.35mg
- Potassium: 117.27mg
Ingredients
- Eggplant 1/2 piece
- Onion 1/4 cup
- Olive oil 1 Tablespoon
- Tomato raw1 medium
- Yellow 1/4 medium Pepper
- Vinegar red wine 1-1/2 Tablespoons
- Tomato paste 1 Tablespoon
- Sugar 1/2 teaspoon
- Salt 1/4 teaspoon
- Red pepper 1/16 teaspoon
- Olives Black 6 large
- Basil 1/2 Tablespoon,fresh
- Capers 1/2 Tablespoon
Instructions
- Peel and cut eggplant into 1/2-inch cubes (4 cups), chop tomatoes, pepper, and basil, slice olives.
- In a large skillet cook eggplant and onion in hot oil over medium heat for 5 to 6 minutes or until just tender. Stir in tomatoes, sweet pepper, wine vinegar, tomato paste, sugar, salt, and ground red pepper.
- Cook, uncovered, over low heat for 3 minutes, stirring occasionally. Remove from heat.
- Stir in olives, basil, and capers. Cover; chill 2 to 24 hours. Let stand at room temperature for 30 minutes before serving. Top with fresh parsley sprigs, if desired.
