Search
by Ingredient

Componatta

StarStarStarStarEmpty star

Submitted by Nugget

YIELD

12 servings

PREP

5 min

COOK

30 min

READY

6 hrs

Ingredients

1 ½ 355
CUPS ML CELERY
chopped
1 ½ 355
CUPS ML ONIONS
chopped
3 3
EACH EACH GARLIC CLOVES
peeled, minced
½ 118
CUP ML OLIVE OIL
1 237
CUP ML GREEN OLIVES
rinsed *
1 237
CUP ML BLACK OLIVES
rinsed *
2 907.2
POUNDS G EGGPLANT
cut into 1 inch cubes
14 404.6
OUNCES ML/G TOMATOES, CANNED
1 1
CAN CAN TOMATO PASTE
¼ 59
1 1
X X SALT AND BLACK PEPPER
to taste *
¼ 59
CUP ML CAPERS
optional *

Directions

Heat oil and sauté the onions, celery, garlic and salt and pepper.

Sauté until the onions are translucent.

Add the eggplant and simmer until tender.

Add the remaining ingredients and simmer about 10 minutes more.

Cool and refrigerate overnight. Serve cold.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 129 65% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 82mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 16%
Sugars g
Protein 4g
Vitamin A 7% Vitamin C 18%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Email this recipe