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Ingredients
US|METRIC
3 SERVINGS
- 1 eggplant (medium, peeled and cut into 2-inch, 5 cm cubes)
- 1 roasted red bell pepper (seeded and chopped)
- 1 tsp. salt
- 1 Tbsp. ground cumin
- 2 Tbsp. extra-virgin olive oil (divided)
- 1/2 tsp. black peppercorns (cracked)
- 4 cloves garlic (peeled and minced)
- 1/2 cup peeled tomatoes (diced)
- 4 green onions (white parts only, chopped)
- 2 sun dried tomatoes packed in oil (drained and chopped)
- 1/2 cup flat leaf parsley leaves (coarsely chopped Italian)
- 2 Tbsp. red wine vinegar
- salt
- freshly ground black pepper
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1060mg44% |
| Potassium690mg20% |
| Protein4g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber7g28% |
| Sugars5g |
| Vitamin A30% |
| Vitamin C45% |
| Calcium8% |
| Iron15% |
* 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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