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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain tomatoes into a colander squeeze out juice with your hands and leave to drain. Cut onion and celery into a large dice (about 1/2cm) and slice garlic finely (use a mandoline if required). Saute gently in about 4 Tablespoons of olive oil in a covered pot for about 10 minutes. Meanwhile cut the egg plant into a large dice (about 1cm). Deep fry egg plant in batches until golden and set aside to cool. It's vital to get it golden brown. Mix together sauteed onion mixture, tomato pulp, fried eggplant and everything else with about 2 more tablespoons of olive oil. Mix in ripped basil leaves before serving. Best eaten at room temperature or slightly warm but do not boil or oils will separate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
celery rib	1			-	-	-	-
spanish onion	1			-	-	-	-
eggplant	1			-	-	-	-
garlic clove	2			-	-	-	-
green olive	200		pitted halved	-	-	-	-
pine nut	180		toasted	163539.0	3178.44	3326.67	16613.91
tomato	1	can	peeled	62.068999999999996	13.7631	3.2384	0.5397
basil	1/2	bunch	sweet	-	-	-	-
white sugar	2	tablespoons		97.524	25.195	0.0	0.0
red wine vinegar	100			283.1	4.023	0.596	0.0
extra virgin olive oil	6	tablespoons		-	-	-	-
frying oil				-	-	-	-

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