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Stewed Eggplant and Tomatoes with Polenta
CAFE JOHNSONIA15Ingredients
65Minutes
330Calories
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Ingredients
US|METRIC
5 SERVINGS
- 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 Tbsp. minced garlic (finely, about 4-5 cloves)
- 1 1/2 lb. eggplant (diced, I used some purple and some orange)
- 28 oz. diced tomatoes (in juice or puree, can use 2-3 cups fresh diced tomatoes)
- fresh basil leaves (for garnish, optional)
- ground black pepper
- sea salt
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium430mg18% |
| Potassium1000mg29% |
| Protein7g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber9g36% |
| Sugars10g |
| 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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