4 Serves
83 Mins
Dice the eggplant, celery, and onion into uniform pieces using a chefs knife on a cutting board.
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MoroccanVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
32 µg / 400 µgCalcium
41 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
33 mg / 1,250 mgPotassium
220 mg / 4,700 mgSodium
1417 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Heat extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Sauté the onion and celery in the oil until softened, then add the eggplant and cook until browned.
Stir in the tomato paste, capers, olives, sugar, and red wine vinegar, seasoning with salt and pepper to taste.
Simmer the mixture on low heat until the sauce thickens and the flavors meld, then serve warm or at room temperature.
22
g21
g18
g
Nigerian