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Moroccan Eggplant Appetizer

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  Eggplant 1 Large, peeled
  Olive oil/Vegetable oil 2⁄3 Cup (10.67 tbs)
  Zucchini 1 Medium, diced
  Garlic 1 Clove (5 gm), crushed
  Onion 1 , chopped
  Canned italian tomatoes 14 1⁄2 Ounce, chopped (1 Can)
  Sliced pimiento stuffed green olives 1⁄4 Cup (4 tbs)
  Capers 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Parsley 2 Tablespoon, chopped
  Herbs 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Pita bread/French bread 1

Cut eggplant into 1/2-inch cubes.
In a large skillet, heat oil.
Add eggplant; saute until soft, 3 to 4 minutes.
Stir in zucchini, garlic, onion, tomatoes, olives, capers, vinegar, sugar, salt, parsley, fines herbes and pepper.
Stirring occasionally, cook over medium heat until vegetables are very soft and most of liquid evaporates, about 20 minutes; cool on a rack.
Spoon into a medium serving bowl.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1857 Calories from Fat 1352

% Daily Value*

Total Fat 153 g235.4%

Saturated Fat 20.4 g102.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3984.4 mg166%

Total Carbohydrates 116 g38.8%

Dietary Fiber 29.9 g119.5%

Sugars 24.9 g

Protein 22 g43.4%

Vitamin A 118.3% Vitamin C 217.7%

Calcium 44.1% Iron 60.4%

*Based on a 2000 Calorie diet


Moroccan Eggplant Appetizer Recipe