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Pasta And Eggplant

AN ITALIAN IN MY KITCHEN
7Ingredients
35Minutes
170Calories
Read Directions

Ingredients

US|METRIC
  • 2 eggplants (small to medium, sliced,diced or small wedges, I leave the skin on but you can also remove it if you prefer, if it is very seedy remove the seeds also)
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1/4 cup Italian parsley (chopped fresh)
  • 1 teaspoon oregano
  • 1 clove garlic (chopped)
  • 1/3 cup water
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    NutritionView More

    170Calories
    Sodium11% DV270mg
    Fat18% DV12g
    Protein6% DV3g
    Carbs5% DV15g
    Fiber32% DV8g
    Calories170Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium270mg11%
    Potassium590mg17%
    Protein3g6%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber8g32%
    Sugars5g10%
    Vitamin A8%
    Vitamin C15%
    Calcium4%
    Iron2%

    * 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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