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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put 1 inch oil in deep pot or large skillet over medium high heat. In batches, add eggplant and fry, stirring occasionally, until lightly browned and tender, 10 - 12 minutes. Drain on paper towels, season with salt. | 2. Drain all but 1/4 cup oil and return to medium high heat. Add onion, celery, and garlic and season with salt and pepper. Cook until golden brown, 15 minutes. Add tomato paste and cook, stirring constantly until lightly caramelized, 3 minutes. | 3. Reduce heat to medium. Add next 7 ingredients and 1/4 cup water. Cook, stirring frequently, until tomatoes break down, 15 minutes. Turn off heat, Stir in pine nuts, parsley, lemon juice and eggplant. Cool to room temperature, serve with crostini. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup		954.72	0.0	0.0	108.0
eggplant	2		cut	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
celery rib	3		chopped	-	-	-	-
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
tomato	1	cup	chopped	26.82	5.7961	1.3112	0.298
green olive	1/2	cup	chopped	-	-	-	-
raisin	1/3	cup		166.1	43.736000000000004	1.8645	0.253
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
caper	2	tablespoons		3.9560000000000004	0.8411	0.4059	0.1479
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
pine nut	1/4	cup	toasted	227.1375	4.4145	4.6204	23.0749
parsley	1	bunch	stemmed chopped	-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.