Bohemienne (Eggplant and Tomatoes) Recipe

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Ingredients

Count

Nutrition

454

Calories

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Ingredients:

Serving

Directions:

In a colander, place diced eggplant, sprinkled with salt and let rest for 30 minutes to drain.
In a heavy pot, over medium heat, heat the olive oil, add onion and cook stirring often for 6 min - do not brown. Add the garlic and thyme
Add eggplant and cook stirring 15 min more - add peeled tomatoes and cook, for 1 hr-crushing the eggplant pieces
Remove from heat, discard thyme sprigs.
Add pepper and basil

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	454.23 Kcal (1902 kJ)
Calories from fat	122.23 Kcal
		% Daily Value*
Total Fat	13.58g	21%
Sodium	2364.42mg	99%
Potassium	3020.74mg	64%
Total Carbs	78.55g	26%
Sugars	50.37g	201%
Dietary Fiber	33.02g	132%
Protein	13.69g	27%
Vitamin C	72.3mg	120%
Iron	0.3mg	2%
Calcium	155.1mg	16%

Amount Per 100 g
Calories	33.33 Kcal (140 kJ)
Calories from fat	8.97 Kcal
		% Daily Value*
Total Fat	1g	21%
Sodium	173.49mg	99%
Potassium	221.65mg	64%
Total Carbs	5.76g	26%
Sugars	3.7g	201%
Dietary Fiber	2.42g	132%
Protein	1g	27%
Vitamin C	5.3mg	120%
Calcium	11.4mg	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.

Tastes

salty
savory
bitter
sweet

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