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Name: Eggplants with Beans and Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 pieces Medium Eggplants Roughly chopped; pinch Coarse Cooking Salt; 300 grams Frozen Broad Beans; 1/3 cup Olive oil; 1 Medium Red Spanish Onion sliced; 1 clove Garlic crushed; 200 grams Button Mushroom halved; 200 grams Cup Mushroom sliced; 3/4 cup Tomato Puree; 1/4 cup Dry White wine; 3 teaspoons Fresh oregano chopped

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INGREDIENTS

3 pieces Medium Eggplants ; Roughly chopped
pinch Coarse Cooking Salt
300 grams Frozen Broad Beans
1/3 cup Olive oil
1 Medium Red Spanish Onion ; sliced
1 clove Garlic ; crushed
200 grams Button Mushroom ; halved
200 grams Cup Mushroom ; sliced
3/4 cup Tomato Puree
1/4 cup Dry White wine
3 teaspoons Fresh oregano ; chopped

Servings

INSTRUCTIONS

Sprinkle eggplants with salt, stand 20 minutes, rinse; pat dry with absorbent paper.

Boil, steam or microwave beans until tender; drain; rinse, drain.

Remove skins from beans.

Heat half the oil in wok.

Add eggplants in batches, stir-fry until tender, remove.

Heat the remaining oil in wok, add onion, garlic, and mushroom, stir-fry until mushrooms are tender.

Add eggplants, beans, puree, wine and oregano, stir until hot.

NOTES

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Nutrition

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Serving Size: 1 Serving (228g)
Recipe Makes: 1 Servings

Calories: 259
Calories from Fat: 169 (65%)

Amt Per Serving		% DV

	Total Fat 18.7g	25 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 13.2g
	Polyunsanturated Fat 2.2g
Cholesterol 0mg		0 %
Sodium 54.9mg		2 %
Potassium 903.9mg		24 %
Total Carbohydrate 20.8g		6 %
	Dietary Fiber 5g	20 %
	Sugars, other 15.9g
Protein 3.8g		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.

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Calories per serving: 259

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