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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place eggplant in a colander in the sink and sprinkle lightly with salt. Let sit for 2 hours and rinse. | 2. Heat 1/4 cup olive oil in large skillet over medium heat and saute eggplant until it is soft and translucent, about 15 minutes. Remove from skillet with slotted spoon and reserve. | 3. Heat remaining 1/4 cup olive oil in skillet, then saute onion, celery, green pepper, and garlic until soft and translucent, about 10 minutes. Add reserved eggplant, olives, capers, salt and pepper to taste, sugar, vinegar, sauce and red pepper flakes (if using). Simmer, covered, for 20 minutes, stirring frequently. Let cool, then refrigerate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		peeled diced	-	-	-	-
salt				-	-	-	-
olive oil	1/2	cup	divided	954.72	0.0	0.0	108.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
celery rib	2		chopped	-	-	-	-
green pepper	1		chopped	32.8	7.6096	1.4104	0.2788
garlic clove	2		minced	-	-	-	-
green olive	10		pimiento-stuffed chopped	-	-	-	-
caper	2	tablespoons	drained	3.9560000000000004	0.8411	0.4059	0.1479
salt pepper				-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
tomato sauce	1 1/2	cups		-	-	-	-
red pepper flake	1/2	teaspoon		-	-	-	-

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