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Tomato Eggplant Stew over Parmesan Polenta
SNIXY KITCHEN17Ingredients
55Minutes
260Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 Tbsp. olive oil
- 3/4 red onion (large, chopped)
- 2 Italian eggplants (large, sliced into ¼-inch rounds and cut into 6ths)
- 1 red bell pepper (chopped)
- 4 cloves garlic (minced)
- 2 tomatoes (chopped)
- 29 oz. stewed tomatoes (coarsely chopped)
- 1/2 cup Kalamata olives (or greek, slivered)
- 1/4 cup pine nuts (toasted)
- 3/4 cup feta cheese (crumbled)
- 1 cup arugula (micro, chopped arugula, or other micro greens)
- 1/4 tsp. salt (and pepper, plus more to taste)
- 1 1/2 cups polenta (style enriched cornmeal)
- 6 cups water
- 1/2 tsp. salt
- 1 1/2 Tbsp. unsalted butter
- 1/2 cup grated Parmesan cheese (freshly)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium980mg41% |
| Potassium820mg23% |
| Protein10g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber7g28% |
| Sugars11g |
| Vitamin A30% |
| Vitamin C70% |
| Calcium25% |
| 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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