Heat oven to 325.
Slice eggplant into ½ inch triangles. Toss with salt and lay out on a paper towel for 15-20 minutes. Once the eggplant has released its liquid, take another paper towel and press down on the eggplant.
Plunge tomatoes into boiling water for 30 seconds, drain and peel (optional).
Heat olive oil over medium heat.
Saute onions for a few minutes and then add garlic.
Once the onions and garlic get a little color, add eggplant and tomatoes. Season with salt and pepper (keep in mind that the eggplant already has salt).
After the eggplant and tomatoes have been in the oven for 10 minutes, add herbs and cook for 15 more minutes.
Remove from oven, toss herbs and let cool.
Garnish with parsley.
Serve with warm bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (548g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 9 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 11mg||0 %|
|Potassium 1260.4mg||33 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 18.6g||75 %|
|Sugars, other 12.6g|
|Protein 5.5g||8 %|
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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: 132
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