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Ingredients
- 1 t. olive oil
- salt and pepper
- 1 sm. eggplant (He used Indian eggplant, a small round variety.)
- 1 c. pearl onions, peeled
- 1 c. Roma tomatoes, halved and dried in a 200 degree oven for 4 hours
- 2 ribs celery, poached in chicken stock for 20 minutes
- 1/2 c. golden raisins, hydrated in white wine and drained
- 1/4 c. toasted pine nuts
- 2 c. red wine vinegar
- 1/2 c. sugar
- 2 T. black peppercorns
- 1 T. coriander seed
View Full Recipe at Eliots Eats
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1418g | |
| Calories 1140 | |
| Calories from Fat 206 | 18% |
| Total Fat 24.35g | 30% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 128mg | 5% |
| Potassium 2605mg | 74% |
| Total Carbs 216.01g | 58% |
| Dietary Fiber 24.0g | 80% |
| Sugars 169.39g | 113% |
| Protein 14.24g | 23% |
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