Recipe Category:

Published:  2013 - 07- 17

Nutritive Information :      

• Calories: 54.64cal

• Protein: 0.73g

• Fat: 4.48g

• Fiber: 0.71g

• Vitamin C: 10.55mg

• Sodium: 179.35mg

• Potassium: 117.27mg

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.

Serves ::6

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

Source