from chef2chef.net
| 1 | eggplants, cubed |
| 2 | stalks celery, minced |
| 2 | T. Olive oil |
| 1 | medium onion, minced |
| 6 | oz. tomato paste |
| 1 | tsp. lemon juice |
| 1 | tsp. honey |
| 3 | oz. black olives (sliced) |
- Place the cubed eggplant in a bowl. Salt it heavily and let it stand for several hours. Drain and squeeze dry.
- Sauté the celery and onion in a small amount of olive oil.
- Add the eggplant and sauté all until clear and tender.
- Add tomato paste, lemon juice and honey. Salt to taste.
- Cool slightly and add the sliced black olives.
Vegetables, Side Dish, Italian, Saute
| Nutrition Facts | ||||||
Serving Size 246.6g |
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Amount Per Serving |
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|
Calories 170 Calories from Fat
85 |
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% Daily Value* |
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|
Total Fat
9.5g 15%
|
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|
Saturated Fat
1.3g 6%
|
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|
Cholesterol
0mg 0%
|
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|
Sodium
238mg 10%
|
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|
Total Carbohydrates
21.5g 7%
|
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|
Dietary Fiber
7.6g 30%
|
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|
Sugars
11.1g |
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|
Protein
3.7g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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