Directions:
- Rinse eggplant. Trim off and discard stems. Cut eggplant into 2-inch cubes.
- In a 9- by 13-inch pan, mix eggplant, onions, and oil.
- Bake in a 450° oven, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
- Drain and rinse garbanzos. Drain tomatoes and reserve juice. Measure juice and add water to make 1 1/3 cups.
- Add garbanzos, tomatoes, and juice mixture to eggplant.
- Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes. Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 531.95 Kcal (2227 kJ) | ||
| Calories from fat | 141.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.7g | 24% | |
|---|---|---|---|
| Sodium | 34.58mg | 1% | |
| Potassium | 2707.82mg | 58% | |
| Total Carbs | 89.29g | 30% | |
| Sugars | 47.9g | 192% | |
| Dietary Fiber | 36g | 144% | |
| Protein | 16.72g | 33% | |
| Vitamin C | 39.1mg | 65% | |
| Iron | 1.7mg | 9% | |
| Calcium | 156.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 45.23 Kcal (189 kJ) | ||
| Calories from fat | 12.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.33g | 24% | |
|---|---|---|---|
| Sodium | 2.94mg | 1% | |
| Potassium | 230.23mg | 58% | |
| Total Carbs | 7.59g | 30% | |
| Sugars | 4.07g | 192% | |
| Dietary Fiber | 3.06g | 144% | |
| Protein | 1.42g | 33% | |
| Vitamin C | 3.3mg | 65% | |
| Iron | 0.1mg | 9% | |
| Calcium | 13.3mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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