Nutrition Facts

Serving Size 1/10 of recipe
Calories 100
Calories from Fat 30
Total Fat 4 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 360 mg
Total Carbohydrate 17 g
Dietary Fiber 4 g
Sugars 7 g
Proteins 2 g
Vitamin A 30% DV
Vitamin C 120% DV
Calcium 4% DV
Iron 6% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 10
Preparation Time 1 hour, 30 minutes

Cups of Fruits and Vegetables Per Person: 0.5

Ingredients and Preparation

Ingredients Measures
Cooking spray 3 sprays
Yellow onions, halved and thinly sliced 2
Red bell peppers, thinly sliced 2
Celery ribs, thinly sliced 2
Garlic cloves, thinly sliced 6
Fresh Thyme 5
Italian parsley, stems and leaves intact 10 sprigs
Crushed tomatoes 1 can (16 ounces)
Large eggplant, cut into 1 inch pieces 1 
Red wine vinegar ½ cup
Sugar 3 tablespoons
Pitted and halved Kalmata olives ½ cup
Drained and rinsed capers ¼ cup
Fresh ground black pepper 1/8 teaspoon
  • In a large nonreactive pan, add 1 spray of cooking spray.
  • Add the onions and sauté on medium heat, stirring often, until translucent and tender, about 5 minutes.
  • Add the peppers and celery and sauté, stirring often, until softened, about 10 minutes. Season with pepper.
  • Add the garlic and cook until fragrant, about 2 minutes.
  • Tie the thyme sprigs and parsley together with kitchen twine. Add the tomatoes and the herb bundle to the pan and cover with a lid.
  • Allow the mixture to simmer, stirring from time to time, for about 15 minutes.
  • In a separate skillet, heat the remaining 2 sprays of cooking spray over medium-high heat. Add the eggplant, and season with pepper. Cook until lightly brown on all sides, about 8 minutes.
  • Add the sautéed eggplant to the tomato mixture. Cover and cook 20 minutes.
  • Meanwhile, in a small bowl, combine the vinegar and sugar, stirring to dissolve the sugar completely.
  • Remove the vegetables from the heat and discard the herb bundle.
  • Stir in the vinegar mixture, olives, and capers. Adjust the seasoning.
  • Transfer to a serving bowl. Serve warm or at room temperature, as an hors d'eouvres, or as a topping for pasta, chicken, or fish.