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Componatta

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Recipe

 

Yield

12 servings

Prep

5 min

Cook

30 min

Ready

6 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups celery
chopped
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1 ½ cups onions
chopped
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3 each garlic cloves
peeled, minced
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½ cup olive oil
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1 cup green olives
rinsed
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1 cup black olives
rinsed
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2 pounds eggplant
cut into 1 inch cubes
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14 ounces tomatoes, canned
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1 can tomato paste
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¼ cup white wine vinegar
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1 x salt and black pepper
to taste
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¼ cup capers
optional
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Ingredients

Amount Measure Ingredient Features
355 ml celery
chopped
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355 ml onions
chopped
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3 each garlic cloves
peeled, minced
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118 ml olive oil
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237 ml green olives
rinsed
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237 ml black olives
rinsed
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907.2 g eggplant
cut into 1 inch cubes
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404.6 ml/g tomatoes, canned
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1 can tomato paste
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59 ml white wine vinegar
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1 x salt and black pepper
to taste
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59 ml capers
optional
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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

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 12965% 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?
 

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