Eggplant With Capers and Olives
45 mins (prep 15, cooking 30)
15 ingredients
6-8 servings
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! I love eggplant accompanied by strong flavors. Feel free to add herbs or red pepper flakes to taste.

Categories:  <-60-mins , salad , vegan , european , vegetarian , appetizer , time-to-make ,
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Serving Size (55.43 g)
Servings 6
Amount per Serving
Calories 82.16 Calories from Fat 67.5
% Daily Value *
Total Fat 7.5g 69.22%
Saturated Fat 1.05g 31.43%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 221.76mg 55.44%
Total Carbohydrate 3.76g 7.51%
Dietary Fiber 0.6 g 14.39%
Sugars 2.96 g %
Protein 0.38g 4.52%
Vitamin A 109.45IU% Vitamin C 1.28mg%
Calcium 12.69mg% Iron 0.26mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggplant, pitted black olives, stuffed green olives, salt and pepper, lemon slice