Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
171
Calories
4g
Protein
1g
Fat
40g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 count bell peppers – sliced
- 1 count eggplant – cut into quarters
- 3 count vine ripe tomatoes – quartered
- 4 cloves garlic – chopped
- 1 count large onion – sliced
- 1 teaspoon capers and a little caper juice
- 1 handful fresh basil – chopped
- 1 handful fresh Italian parsley – chopped
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 3 tablespoons olive oil
- 1 teaspoon sugar
- 2 tablespoons vinegar
- 2 tablespoons olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista