Old recipe from ted's tasty tidbits
1. Drizzle eggplant with 1/2 tablespoon oil, tossing well.
2. Arrange in a single layer on baking sheet with silpat or parchment.
3. Convection roast at 450 turning, for about 20 minutes til browned--could take longer
5. Do same process for zucchini, but convection broil for about 8 minutes--could take longer. When done, add to eggplant.
6. Heat a large non stick skillet with misto olie oil, add onion, garlic and and peppers and saute about 10 minutes til tender. Add tomato and saute another 5 minutes.
7. Combine all the ingredients in the pan, Cover , reduce heat, and simmer for 15 minutes. If it is too liquic, cook uncovered.
Can use 1 14 oz can of fresh cut tomatoes, partially drained if necessary in lieu of fresh tomato (good off season)
Can also roast the peppers if preferred
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 75 | ||
Calories from Fat: 10 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.6mg | 1 % | |
Potassium 693.9mg | 18 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 9.4g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 75
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