Directions:
- Brush the aubergine with a little oil and bake in oven at gas mark 4 for 8- 10 minutes.
- Cook the onion, peppers and garlic with 3 tablespoons water for 3 minutes, drain off the liquid, leaving the vegetables in the pan and stir in the remaining oil and tomatoes, simmer uncovered for 5 minutes
- Layer the pepper mixture and aubergine slices in an ovenproof dish finishing with a layer of aubergine.
- Sprinkle on the breadcrumbs and grated chedder and bake for 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201 Kcal (842 kJ) | ||
| Calories from fat | 132.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.76g | 23% | |
|---|---|---|---|
| Cholesterol | 13.13mg | 4% | |
| Sodium | 110.13mg | 5% | |
| Potassium | 365.67mg | 8% | |
| Total Carbs | 12.36g | 4% | |
| Sugars | 7.01g | 28% | |
| Dietary Fiber | 2.51g | 10% | |
| Protein | 4.67g | 9% | |
| Vitamin C | 86mg | 143% | |
| Vitamin A | 1.8mg | 58% | |
| Iron | 30mg | 167% | |
| Calcium | 114.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 80.42 Kcal (337 kJ) | ||
| Calories from fat | 53.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.9g | 23% | |
|---|---|---|---|
| Cholesterol | 5.25mg | 4% | |
| Sodium | 44.06mg | 5% | |
| Potassium | 146.31mg | 8% | |
| Total Carbs | 4.94g | 4% | |
| Sugars | 2.8g | 28% | |
| Dietary Fiber | 1.01g | 10% | |
| Protein | 1.87g | 9% | |
| Vitamin C | 34.4mg | 143% | |
| Vitamin A | 0.7mg | 58% | |
| Iron | 12mg | 167% | |
| Calcium | 46mg | 11% | |
* 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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