Eggplant Stew with Celery, Olives and Pine Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 796 mg | (20 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
Preparation steps
Rinse eggplant, trim and cut into about 1 cm (approximately 1/2 inch) cubes. Sprinkle with about 1 teaspoon of salt, mix well and let stand 20 minutes to draw out liquid.
Peel the onions, cut into quarters and cut into strips.
Trim celery, rinse and cut into 1 cm (approximately 1/2-inch) long pieces. Reserve some leaves for garnish.
Blanch tomatoes, peel, quarter, core and dice.
Cut olives into quarters lengthwise. Pat eggplant dry with a paper towel and fry in half of the oil for about 8 minutes. Remove and set aside.
Cook remaining vegetables in remaining oil about 6 minutes. Return eggplant to the pan with olives and capers and cook about 3 minutes. Season with sugar, vinegar, salt and pepper.
Toast the pine nuts in a dry frying pan and sprinkle over the vegetables.
Garnish with the reserved celery leaves.
