Comfort food
'Stripe' the eggplants; saut? in olive oil 5-10 minutes turning frequently; slit down the center.
Slightly slit the bottoms of the tomatoes; place in hot water for 30 seconds and peel. In a separate pan, saut? onions with salt and pepper; lightly saut? meat with spices; add chopped green peppers, and chopped tomatoes. Add this mixture into eggplants and place in pan suitable for stovetop cooking. Add 1 cup water, 1 tsp. tomato paste and a little more olive oil. Cover. Bring to boil. Cook until done -30 mins. - 1 hour depending on tenderness of eggplant. Serve with a little extra juice on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (94g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 46 | ||
Calories from Fat: 31 (67%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.5mg | 1 % | |
Potassium 151.7mg | 4 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.7g | ||
Protein 0.7g | 1 % | |
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: 46
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.