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- 2 large eggplants, cut into small dice, seasoned generously with salt and pepper
- 1/2 cup extra virgin olive oil
- 1 medium red onion, cut into small dice
- 2 medium red peppers, cut into small dice
- 4 large cloves garlic, thinly sliced
- 1/4 tsp mild red pepper flakes
- 1 cup canned chopped tomatoes
- 1/2 cup balsamic vinegar
- 1/2 cup red wine vinegar
- 5-6 Tbsp agave nectar, to taste
- 1/2 cup fresh basil, roughly chopped
- 1/2 cup fresh parsley, roughly chopped
- For the toasts:
- 1/2 lb sliced cheese of your choice: fontina, fontal, manchego, mozzarella
View Full Recipe at The Perfect Pantry
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1703g | |
| Calories 1437 | |
| Calories from Fat 978 | 68% |
| Total Fat 110.74g | 138% |
| Saturated Fat 15.29g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 435mg | 18% |
| Potassium 3132mg | 89% |
| Total Carbs 100.58g | 27% |
| Dietary Fiber 34.1g | 114% |
| Sugars 57.04g | 38% |
| Protein 14.72g | 24% |
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