Directions:
- Place eggplant into a colander.
- Sprinkle with salt.
- Let stand 30 minute.
- Pat eggplant dry with paper towels.
- Heat 4 tbsp olive oil in large nonstick pan over medium heat.
- Add eggplant and sauté until brown and cooked through.
- Remove eggplant to large bowl.
- Heat 1 tbsp olive oil in pan.
- Add chopped onion and sauté until light brown.
- Add zucchini and cook till brown.
- Return eggplant back to pan.
- Add tomatoes, garlic, chilli,thyme, bay leaf, and saute 3 minute.
- Cook until vegetbles are very tender (about 15 minutes).
- Season with salt and pepper.
- Mix in 2 tsps red wine vinegar.
- Discard bay leaf and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.38 Kcal (1463 kJ) | ||
| Calories from fat | 252.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.05g | 43% | |
|---|---|---|---|
| Sodium | 15.12mg | 1% | |
| Potassium | 1057.65mg | 23% | |
| Total Carbs | 21.5g | 7% | |
| Sugars | 11.76g | 47% | |
| Dietary Fiber | 7.08g | 28% | |
| Protein | 5.42g | 11% | |
| Vitamin C | 110.6mg | 184% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 26.4mg | 147% | |
| Calcium | 61.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 76.18 Kcal (319 kJ) | ||
| Calories from fat | 55.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 43% | |
|---|---|---|---|
| Sodium | 3.3mg | 1% | |
| Potassium | 230.62mg | 23% | |
| Total Carbs | 4.69g | 7% | |
| Sugars | 2.56g | 47% | |
| Dietary Fiber | 1.54g | 28% | |
| Protein | 1.18g | 11% | |
| Vitamin C | 24.1mg | 184% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 5.8mg | 147% | |
| Calcium | 13.5mg | 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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