** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Place the eggplants in a colander and sprinkle with 1 tablespoon salt.
2. Let sit for 1 hour to let them drain their bitter juices.
3. Heat the olive oil until it is very hot. Gently squeeze the eggplant dry and blot with paper towels; fry until golden all over, turning often.
4. Remove with a slotted spoon and place in a serving bowl.
5. Add the onion and celery to the olive oil, and cook until crsip-tender about 5 minutes.
6. Stir in the tomatoes, olives, capers, vinegar, sugar, salt and pepper.
7. Cook over medium heat for 5 minutes. Pour over the eggplants in the bowl.
8. Add the basil and stir gently. Serve at room temperature.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Eggplant, Tomato, Sulfites, Natural Sweeteners, Celery, Vinegar, Onion, Olive Oil allergies.
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