Tomato, Eggplant and Black Olive Sauce with Rosemary Recipe

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Tomato, Eggplant and Black Olive Sauce with Rosemary
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Ingredients:

Directions:

  1. Toss eggplant with 1 tablespoon salt in large colander. Set colander over bowl. Let stand 30 minutes to allow excess liquid to drain from eggplant. Using paper towels, pat eggplant dry.
  2. Heat oil in heavy large pot over medium-high heat. Add eggplant, onions and garlic. Cook until eggplant is almost tender and beginning to brown, stirring often, about 15 minutes. Add rosemary; cook 1 minute. Add tomatoes with juices and tomato paste. Simmer uncovered until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Mix in olives and simmer 5 minutes longer. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Rewarm before serving.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 775.25 Kcal (3246 kJ)
Calories from fat 594.85 Kcal
% Daily Value*
Total Fat 66.09g 102%
Cholesterol 108.44mg 36%
Sodium 910.69mg 38%
Potassium 1199mg 26%
Total Carbs 29.37g 10%
Sugars 21.09g 84%
Dietary Fiber 6.23g 25%
Protein 21.18g 42%
Vitamin C 61.6mg 103%
Iron 0.2mg 1%
Calcium 99.7mg 10%
Amount Per 100 g
Calories 136.73 Kcal (572 kJ)
Calories from fat 104.91 Kcal
% Daily Value*
Total Fat 11.66g 102%
Cholesterol 19.13mg 36%
Sodium 160.62mg 38%
Potassium 211.46mg 26%
Total Carbs 5.18g 10%
Sugars 3.72g 84%
Dietary Fiber 1.1g 25%
Protein 3.74g 42%
Vitamin C 10.9mg 103%
Calcium 17.6mg 10%

* 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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Recipe Tags

Weightwatchers Points

  • 20.2
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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