Directions:
- Preheat oven to 450°.
- Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Bake for 45 minutes or until blackened, turning frequently. Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutes; chop.
- Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
- Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic; cook 6 minutes or until tender, stirring occasionally. Stir in eggplant, tomato paste mixture, bell peppers, and anchovies; cook 10 minutes. Remove from heat; stir in parsley. Spoon mixture into a medium bowl. Cover and chill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 27.13 Kcal (114 kJ) | ||
| Calories from fat | 0.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Cholesterol | 0.66mg | 0% | |
| Sodium | 131.75mg | 5% | |
| Potassium | 182.5mg | 4% | |
| Total Carbs | 5.35g | 2% | |
| Sugars | 3.21g | 13% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 1.01g | 2% | |
| Vitamin C | 13.7mg | 23% | |
| Iron | 2.7mg | 15% | |
| Calcium | 13mg | 1% | |
| Amount Per 100 g | |||
| Calories | 35.99 Kcal (151 kJ) | ||
| Calories from fat | 1.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Cholesterol | 0.88mg | 0% | |
| Sodium | 174.74mg | 5% | |
| Potassium | 242.06mg | 4% | |
| Total Carbs | 7.09g | 2% | |
| Sugars | 4.26g | 13% | |
| Dietary Fiber | 2.32g | 7% | |
| Protein | 1.34g | 2% | |
| Vitamin C | 18.1mg | 23% | |
| Iron | 3.6mg | 15% | |
| Calcium | 17.3mg | 1% | |
* 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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