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Add a photoServings: 1
Ingredients
- 1 lrg Aubergine
- 1 sm Onion
- 1 stk celery
- 1 ounce Olives
- 1 ounce Capers
- 2 1/2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Minced fresh parsley
- 1 Tbsp. Wine vinegar
- 2 tsp Sugar
- 1 x 7 ounce tin minced tomatoes
- 1 Tbsp. Tomato puree
Directions
- 1. Dice the aubergine into small cubes and sprinkle generously with salt.
- Leave on a plate for about 20 min to draw out the bitterness.
- 2. While the aubergine is standing prepare the rest of the ingredients.
- Chop the onion, celery, olives and capers into small pcs.
- 3. Heat the extra virgin olive oil in a deep frying pan and saute/fry the onion and celery for about 5 min, till lightly browned. Now wash the salted aubergine thoroughly, drain and add in to the saute/fry, a few cubes at a time so the pcs don't absorb too much oil. However, add in more oil if necessary.
- 4. Add in the remaining ingredients, cover the pan and simmer, over a medium heat, for 30 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 792g | |
| Calories 750 | |
| Calories from Fat 565 | 75% |
| Total Fat 63.48g | 79% |
| Saturated Fat 8.84g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1217mg | 51% |
| Potassium 1502mg | 43% |
| Total Carbs 47.14g | 13% |
| Dietary Fiber 17.5g | 58% |
| Sugars 25.86g | 17% |
| Protein 7.21g | 12% |
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