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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut eggplant into approximately 1/2 (1.5 cm) inch cubes and sauté in a large skillet with half the olive oil until brown. Remove from skillet. | 2. Dice onions and sauté in remaining half of the olive oil until soft and translucent. | 3. Add tomatoes and cook on low heat for 15 minutes. | 4. In a small, dry pan carefully toast pine nuts. Shake frequently to prevent burning. Remove from pan when they start to brown. | 5. In the small pan, combine vinegar, sugar, salt, and pepper and bring to a boil. | 6. Add the contents of the small pan, the eggplant, pine nuts, chopped olives, and capers to the skillet. Cover and simmer on low for twenty minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
olive oil	2/3	cup		1272.96	0.0	0.0	144.0
onion	2			120.0	28.02	3.3	0.3
tomato	1	can		40.2099	8.6898	1.9658	0.4468
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
salt pepper				-	-	-	-
olive	1/2	cup	pitted	-	-	-	-
caper	3	tablespoons		5.934	1.2616	0.6089	0.2219
pine nut	1	teaspoon		18.9281	0.3679	0.385	1.9229

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