Eggplant Antipasto

Ingredients

• 1 eggplant large, peeled and cubed
• 1 onion chopped
• 2 cloves garlic minced
• 1/3 cup chopped green bell pepper
• 3/4 cup sliced mushrooms
• 1/3 cup olive oil
• 1/4 cup water
• 1/2 cup green olives sliced stuffed
• 1 teaspoon salt
• 6 ounces tomato paste
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper

Nutrition

• Calories : 190 calories
• Carbohydrate : 15 grams
• Fat : 14 grams
• Fiber : 5 grams
• Protein : 3 grams
• SaturatedFat : 2 grams
• Sodium : 800 milligrams
• Sugar : 7 grams