Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
568
Calories
9g
Protein
35g
Fat
64g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 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
- Vegetable oil for frying
- 2 eggplant, each about 1 lb., cut into 1-inch
- cubes
- 2 red or yellow bell peppers, seeded and cut
- into 1-inch cubes
- 2 large yellow onions, cut into 3/4-inch cubes
- 3 tender celery stalks, sliced
- 3 tomatoes, chopped
- 1 cup chopped pitted green olives
- 1/3 cup raisins
- 2 Tbs. capers
- 2 Tbs. sugar
- 2 Tbs. red wine vinegar
- Pinch of salt
- 1/4 cup pine nuts, lightly toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes