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Linda's Summertime Eggplant Salsa


Linda's Summertime Eggplant Salsa Recipe

Ingredients:
  • 1 large eggplant, cut into 1/2 inch cubes
  • 3/4 teaspoon kosher salt
  •  
  • 1 cup tomato-vegetable juice cocktail (such as V8®)
  • 1/4 cup red wine vinegar
  • 1/2 cup red wine
  • 2 tablespoons brown sugar
  • 1/4 cup chopped fresh parsley
  • 4 anchovy fillets, minced, or to taste
  • 1 (14.5 ounce) can diced tomatoes
  • 1/4 cup raisins
  • 1/2 cup pitted black olives, chopped
  • 1/2 cup pitted green olives, chopped
  • 1/2 cup zucchini, diced
  • 1/2 cup yellow squash, diced
  • 2 celery stalks, diced
  • 1/2 red bell pepper, diced
  • 1/2 cup grated carrot
  •  
  • 3 tablespoons extra-virgin olive oil
  • 1/2 red onion, finely diced
  • 1/2 cup pine nuts
  • 1/4 cup grated Parmesan cheese
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/32 of a recipe
Amount Per Serving
Calories 56
Total Fat 3.2g
Saturated Fat 0.5g
Cholesterol < 1mg
Sodium 191mg
Total Carbohydrate 5.3g
Dietary Fiber 1.4g
Sugars 3.1g
Protein 1.5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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