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Ingredients
- 1 large eggplant, roasted
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 2 stalks celery, diced
- 3 garlic cloves, minced
- 2 red bell peppers, chopped
- 14 oz can chopped tomatoes
- 3 Tbsp capers, rinsed and drained
- 3 Tbsp chopped kalamata olives
- 2 Tbsp sugar
- 3 Tbsp red wine vinegar
View Full Recipe at Wine Barrel Gourmet's Blog
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1082g | |
| Calories 622 | |
| Calories from Fat 278 | 45% |
| Total Fat 31.43g | 39% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1341mg | 56% |
| Potassium 2014mg | 58% |
| Total Carbs 82.57g | 22% |
| Dietary Fiber 23.2g | 77% |
| Sugars 52.3g | 35% |
| Protein 10.09g | 16% |
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