330
calories
22
ingredients
5
servings
7
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Related categories: Sesame-freeSeafood-freeSoy-freeEgg-freeSulfite-freeLacto-vegetarian+ See all
Ingredients
1/4 cup extra-virgin olive oil
1 1/2 lbs eggplant young, slim varieties are best – trimmed and cut in 1/2†cubes, 6 cups
1/2 tsp sea salt
2 tbsps extra-virgin olive oil
1 vidalia onion large, – trimmed, peeled and cut in 1/4†pieces, 2 1/4 cups
1/4 tsp hot red pepper flakes
1 tbsp extra-virgin olive oil
2 large garlic cloves – skinned and finely chopped
1 tbsp fresh thyme leaves
2 tbsps spring water
15 ozs plum tomatoes
1 1/2 lbs beefsteak tomatoes
1/3 cup currant
4 ozs green olives – pitted and cut in 1/4″ slices
2 tbsps capers – drained and finely chopped
2 tsps unsweetened cocoa powder
1 tbsp organic sugar
1 tbsp balsamic vinegar
1/4 tsp sea salt
ground black pepper freshly, to taste
2 tbsps pinenuts
12 basil leaves large, – torn in 1″ pieces
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Recipe Instructions
Read the instructions at Food & StyleNutrition Facts
330
calories
25
g fat
14
g sugar
Amount Per Serving (recipe is 5 servings)
Calories 330
Calories From Fat 220
% Daily Value*
Total Fat 25g
38%
Saturated Fat 35g
175%
Trans Fat g
Cholesterol 0mg
0%
Sodium 670mg
28%
Potassium 950mg
27%
Total Carbohydrates 26g
9%
Dietary Fiber 8g
32%
Sugars 14g
Protein 5g
10%
Vitamin A
40%
Vitamin C
60%
Calcium
6%
Iron
6%
Weight Watchers Points
PointsPlus: 9SmartPoints: 21
