Directions:
- Cut washed, unpeeled eggplant lengthwise into 1/4 inch slices.
- Cut slices into 2 1/2 inch lengths.
- Place on baking sheet, sprayed with cooking spray and bake for 20 to 30 minutes until eggplant is soft.
- Heat olive oil in frying pan.
- Add peeled and crushed garlic, seeded and chopped tomatoes, tomato paste and water; cook uncovered for 10 minutes or until sauce is thick.
- Add eggplant, salt and pepper to sauce.
- Stir lightly to combine.
- Sprinkle with red chili flakes.
- Spoon onto serving plate; serve warm or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.15 Kcal (595 kJ) | ||
| Calories from fat | 84.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.35g | 14% | |
|---|---|---|---|
| Sodium | 9.91mg | 0% | |
| Potassium | 600.34mg | 13% | |
| Total Carbs | 13.97g | 5% | |
| Sugars | 9.18g | 37% | |
| Dietary Fiber | 5.64g | 23% | |
| Protein | 2.66g | 5% | |
| Vitamin C | 17mg | 28% | |
| Iron | 0.1mg | 1% | |
| Calcium | 29.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 51.24 Kcal (215 kJ) | ||
| Calories from fat | 30.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 14% | |
|---|---|---|---|
| Sodium | 3.57mg | 0% | |
| Potassium | 216.41mg | 13% | |
| Total Carbs | 5.03g | 5% | |
| Sugars | 3.31g | 37% | |
| Dietary Fiber | 2.03g | 23% | |
| Protein | 0.96g | 5% | |
| Vitamin C | 6.1mg | 28% | |
| Calcium | 10.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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