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Ingredients
US|METRIC
4 SERVINGS
- eggplant (large, chopped)
- red pepper (sliced thin, ish)
- yellow pepper (sliced thin, ish)
- 1/2 onion
- 4 cloves garlic
- 1/2 cup tomato puree
- 1/2 tsp. basil
- 1/2 tsp. oregano
- salt
- pepper
- sweet paprika
- olive oil
- fresh cilantro
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Directions
- saute egplant in a little olive oil till brown, add water just to cover and let cook till eggplant absorbed most of the water, take out of pan with water and set aside
- saute peppers till slightly golden, add onions and garlic and saute for another couple of minutes. Add eggplant (and remaining water) and the rest of ing. Cook till its reduced to a nice consistency
- when cool, add chopped fresh cilantro and mix
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories90Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium320mg13% |
Potassium330mg9% |
Protein2g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A35% |
Vitamin C20% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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