Stewed Eggplant and Tomatoes with Polenta

CAFE JOHNSONIA
15Ingredients
65Minutes
330Calories

Ingredients

US|METRIC
  • polenta
  • 5 cups water
  • 1 cup cornmeal (stone ground coarse, polenta)
  • salt
  • olive oil
  • eggplant
  • tomatoes
  • 1/4 cup olive oil
  • 1 onion (large, diced)
  • 1 tablespoon minced garlic (finely, about 4-5 cloves)
  • 1 1/2 pounds eggplant (diced, I used some purple and some orange)
  • 28 ounces diced tomatoes (in juice or puree, can use 2-3 cups fresh diced tomatoes)
  • fresh basil leaves (for garnish)
  • ground black pepper
  • sea salt
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    NutritionView More

    330Calories
    Sodium18% DV430mg
    Fat26% DV17g
    Protein14% DV7g
    Carbs14% DV42g
    Fiber36% DV9g
    Calories330Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol
    Sodium430mg18%
    Potassium1000mg29%
    Protein7g14%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate42g14%
    Dietary Fiber9g36%
    Sugars10g20%
    Vitamin A30%
    Vitamin C50%
    Calcium6%
    Iron6%

    * 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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