Directions:
- Preheat oven to 425.
- Place eggplant in a large bowl; drizzle with 2 T oil, tossing well to coat.
- Arrange in a single layer on a baking sheet.
- Bake at 425 for 15 minutes stirring once.
- Heat the remaining 1 T oil in a large nonstick skillet over med-high heat.
- Add onions; saute' 5 minutes.
- Add 1/2 teaspoon salt and garlic.
- Saute' 1 minute.
- Stir in wine, tomatoes, and bay leaf.
- Bring to a boil.
- Reduce heat to med and cook 20 min, stirring occasionally.
- Stir in eggplant, remaining 1/4 t salt, olives, seasonings.
- Cook 2 minutes.
- Serve over pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 524.78 Kcal (2197 kJ) | ||
| Calories from fat | 221.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.64g | 38% | |
|---|---|---|---|
| Sodium | 675.64mg | 28% | |
| Potassium | 418.03mg | 9% | |
| Total Carbs | 44.12g | 15% | |
| Sugars | 12.74g | 51% | |
| Dietary Fiber | 16.68g | 67% | |
| Protein | 13.88g | 28% | |
| Vitamin C | 8mg | 13% | |
| Iron | 1mg | 6% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 97.87 Kcal (410 kJ) | ||
| Calories from fat | 41.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 38% | |
|---|---|---|---|
| Sodium | 126.01mg | 28% | |
| Potassium | 77.97mg | 9% | |
| Total Carbs | 8.23g | 15% | |
| Sugars | 2.38g | 51% | |
| Dietary Fiber | 3.11g | 67% | |
| Protein | 2.59g | 28% | |
| Vitamin C | 1.5mg | 13% | |
| Iron | 0.2mg | 6% | |
| Calcium | 11.9mg | 6% | |
* 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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