8
650
80

Ingredients

  • 5 cups eggplant (peeled, medium-dice, about 1 pound)
  • 1 tablespoon kosher salt
  • 1 cup white wine vinegar
  • 1 teaspoon red pepper flakes
  • 1 1/4 cups extra virgin olive oil
  • 3/4 cup red bell pepper (small-dice, about 1 medium pepper)
  • 6 garlic cloves (medium, minced)
  • 1 tablespoon dried oregano
Read Directions

NutritionView more

650Calories
Sodium75%DV1810mg
Fat105%DV68g
Protein4%DV2g
Carbs3%DV10g
Fiber16%DV4g

PER SERVING *

Calories650Calories from Fat610
% DAILY VALUE*
Total Fat68g105%
Saturated Fat9g45%
Trans Fat
Cholesterol
Sodium1810mg75%
Potassium360mg10%
Protein2g4%
Calories from Fat610
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber4g16%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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