Directions:
- Sprinkle salt over eggplant; stir well. Place eggplant in colander, and let stand 1 hour. Rinse well; drain.
- Combine tomato and next 6 ingredients in a medium bowl; stir well, and set aside.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add eggplant, and cook, stirring occasionally, 13 minutes or until tender. Transfer to a plate.
- Add 1 1/2 teaspoons oil to pan, and place over medium heat. Add onion and celery; cook, stirring occasionally, 4 minutes or until lightly browned. Add garlic; cook 1 minute. Add cooked eggplant and tomato mixture to pan; stir well. Cook 3 minutes or until thoroughly heated. Serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 21.74 Kcal (91 kJ) | ||
| Calories from fat | 7.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 1% | |
|---|---|---|---|
| Sodium | 345.7mg | 14% | |
| Potassium | 94.79mg | 2% | |
| Total Carbs | 3.2g | 1% | |
| Sugars | 1.96g | 8% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 0.46g | 1% | |
| Vitamin C | 1.7mg | 3% | |
| Calcium | 8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 45.35 Kcal (190 kJ) | ||
| Calories from fat | 16.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 1% | |
|---|---|---|---|
| Sodium | 721.08mg | 14% | |
| Potassium | 197.72mg | 2% | |
| Total Carbs | 6.66g | 1% | |
| Sugars | 4.09g | 8% | |
| Dietary Fiber | 2.44g | 5% | |
| Protein | 0.97g | 1% | |
| Vitamin C | 3.6mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 16.6mg | 1% | |
* 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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