This dish combines the meatiness of eggplant with juicy tomatoes and plump, salty capers. You could toss the kale right in or omit the kale altogether, it’s really just an accent. It would also be a great side for a heavier fish such as tuna, salmon or swordfish or as side with pork or chicken. Serve warm or room temp. - See more at: http://www.thesweetbeet.com/eggplant-recipe/#sthash.7ItXUMAz.dpuf
Cube the eggplant (smallish cubes else it will take a while to cook).
Dice the onion and slice the garlic
Heat the oil in a skillet. Add eggplant, onion and garlic to oil.
Once eggplant is slightly brown and soft, add the tomatoes, paste, wine, capers, sugar, optional kale and spices. (If using fresh tomatoes, dip them in boiling water to make skin removal easy ((or leave skin on if you prefer)). Stir, simmer, taste, and adjust with any ingredients you’d like more of.
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Serving Size: 1 Serving (397g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 126 | ||
Calories from Fat: 9 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 425.7mg | 15 % | |
Potassium 980.7mg | 26 % | |
Total Carbohydrate 23.3g | 7 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 15.1g | ||
Protein 4.6g | 7 % | |
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: 126
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