| |
| 1 Large |
|
Eggplant (or 2 small) |
|
| 1-2 Tbs |
|
Olive oil (or cooking spray) |
|
| ˝ Lemon |
|
Juiced and zested |
|
| 1 Small |
|
Can of tomato juice |
|
| Ľ Cup |
|
Diced green peppers (or red or combination) |
|
| Ľ Cup |
|
Dry white wine |
|
| |
| 2 Fresh |
|
Tomatoes, diced (or 1 small can) |
|
| ˝ tsp |
|
Dried basil or parsley |
|
| Ľ tsp |
|
Cinnamon |
|
| 1 tsp |
|
Sugar |
|
| Pinch |
|
Saffron |
|
|
|
|
| |
| Peel eggplant and slice into ˝" slices.* Heat olive oil in a non-stick pan over medium heat. Sauté eggplant slices until brown on both sides. Then, add lemon juice and rind, tomato juice, and enough water to keep everything from sticking**. Lower heat to a simmer. Add the remaining ingredients and simmer covered for 10 minutes. Break up the eggplant into thick chunks and give mixture a good stir. (Add more water if you like more sauce.) Serve over rice, couscous or orzo. Enjoy! |
|
| |
| Servings: 2 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
194.71 |
|
| Calories From Fat (34%) |
|
66.97 |
|
| Calories From Protein (6%) |
|
11.38 |
|
| Calories From Carbs (50%) |
|
97.18 |
|
| Calories From Alcohol (10%) |
|
19.19 |
|
| |
|
% Daily Value |
| Total Fat 7.63g |
|
12% |
|
| Saturated Fat 1.09g |
|
5% |
|
| Monounsaturated Fat 5.13g |
|
|
|
| Polyunsaturated Fat 1.13g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 0.00mg |
|
0% |
|
| Sodium 22.29mg |
|
1% |
|
| Potassium 1181.22mg |
|
34% |
|
| Carbohydrates 27.63g |
|
9% |
|
| Dietary Fiber 10.86g |
|
43% |
|
| Sugar 15.19g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 16.76g |
|
|
|
| Protein 4.67g |
|
9% |
|
| Vitamin A 1940.35IU |
|
39% |
|
| Vitamin C 61.12mg |
|
102% |
|
| Calcium 61.30mg |
|
6% |
|
| Iron 1.76mg |
|
10% |
|
| Vitamin E 2.94IU |
|
29% |
|
| Thiamin 0.20mg |
|
13% |
|
| Riboflavin 0.15mg |
|
9% |
|
| Niacin 3.12mg |
|
16% |
|
| Vitamin B6 0.47mg |
|
23% |
|
| Folate 94.59µg |
|
24% |
|
| Pantothenic Acid 1.00mg |
|
10% |
|
| Phosphorus 122.11mg |
|
12% |
|
| Magnesium 65.98mg |
|
16% |
|
| Zinc 0.84mg |
|
6% |
|
| Copper 0.36mg |
|
18% |
|
| Manganese 1.05mg |
|
52% |
|
| Selenium 0.97µg |
|
1% |
|
| Alcohol 2.74g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 496.19g |
|
|
|
|
|
| |
| Cooking Tips |
| *If eggplant isn't as fresh as you'd like, salt both sides and let drain for about 20 minutes to an hour. Rinse or scrape the salt off with a knife and pat slices dry with paper towels. |
| **Optional: As a variation, prepare beef or lamb meatballs ahead of time and add them to the dish here. Elisabeth's meatball recipe: ľ lb. ground beef or lamb, mixed with ˝ small onion and 1 garlic clove, minced; salt and pepper to taste - make meatballs small (1" diameter), sauté, drain on paper towels to remove fat, set aside. Note: You can also use leftover lamb or chicken instead of meatballs. |
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