Directions:
- Rinse eggplant.
- Trim off and discard stems.
- Cut eggplant into 2-inch cubes.
- In a 13x9 inch pan, mix eggplant, onions and oil.
- Bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
- Drain and rinse garbanzos.
- Drain tomatoes and reserve juice.
- Measure juice and add water to make 1 1/3 cups.
- Add garbanzos, tomatoes and juice mixture to eggplant.
- Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes.
- Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.24 Kcal (261 kJ) | ||
| Calories from fat | 17.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 3% | |
|---|---|---|---|
| Sodium | 3.9mg | 0% | |
| Potassium | 322.96mg | 7% | |
| Total Carbs | 10.2g | 3% | |
| Sugars | 5.56g | 22% | |
| Dietary Fiber | 4.29g | 17% | |
| Protein | 1.98g | 4% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 45.64 Kcal (191 kJ) | ||
| Calories from fat | 12.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 3% | |
|---|---|---|---|
| Sodium | 2.86mg | 0% | |
| Potassium | 236.79mg | 7% | |
| Total Carbs | 7.48g | 3% | |
| Sugars | 4.08g | 22% | |
| Dietary Fiber | 3.14g | 17% | |
| Protein | 1.45g | 4% | |
| Vitamin C | 3mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.5mg | 2% | |
* 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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