Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 32 oz water
- 1 tbsp salt
- 17 oz eggplant, cut into pieces (½ in.) (approx. 1 lg. eggplant)
- 10 sprigs fresh parsley, leaves and tender stems
- 12 fresh basil leaves, plus extra to garnish
- 7 oz onion, halved (approx. 1 med. onion)
- 3 oz celery, cut into 1 in. pieces (approx. 3 stalks)
- 2 garlic cloves
- 1 oz olive oil
- 1 can diced tomatoes (14.5 oz), drained
- 1 oz red wine vinegar
- 10 oz red bell pepper, seeds removed and cut into pieces (½ in.) (approx. 1 pepper)
- 2 oz pitted Kalamata olives
- 1 oz capers, rinsed and drained
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1 oz toasted pine nuts, to garnish
- Nutrition
- per 1 portion
- Calories
- 638 kJ / 152.5 kcal
- Protein
- 3.5 g
- Carbohydrates
- 15.9 g
- Fat
- 9.5 g
- Saturated Fat
- 1 g
- Fibre
- 5.8 g
- Sodium
- 1526.7 mg
In Collections
Alternative recipes
Lentil Moussaka
2h 20min
Lentil Mushroom Stroganoff
55min
Paprika and Lime Brazil Nut Cream
4 Std. 5 Min
Ratatouille
40min
Broccoli Red Lentil Soup
30min
Barley and Lentil Radicchio Salad
1h 25min
Lentil, Cauliflower and Kale Salad
1 godz. 5 min
Greek Vegetables
1h
Mushroom Stroganoff
30min
Sweet Potato and Zucchini Frittata
45min
Tuna Tapenade
5 min
Hummus (Ilan Hall)
9 Std. 5 Min