Directions:
- Dice eggplant and saute til golden brown... 10 minutes
- In dutch oven, heat oil and add onion, pepper and paprika. Saute until onion is browned around edges (8-10 minutes). Add garlic during last few minutes. Stir in tomato paste and fry for a minute. Add a few T of water and scrape juices from bottom of pan. Add remaining ingredients (except parsley). Lower heat, simmer for 20 minutes stirring once or twice. Add chopped parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1062.03 Kcal (4447 kJ) | ||
| Calories from fat | 245.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.31g | 42% | |
|---|---|---|---|
| Sodium | 957.5mg | 40% | |
| Potassium | 3121.9mg | 66% | |
| Total Carbs | 168.15g | 56% | |
| Sugars | 41.95g | 168% | |
| Dietary Fiber | 25.59g | 102% | |
| Protein | 42.42g | 85% | |
| Vitamin C | 297.1mg | 495% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 6.6mg | 36% | |
| Calcium | 346.6mg | 35% | |
| Amount Per 100 g | |||
| Calories | 68.21 Kcal (286 kJ) | ||
| Calories from fat | 15.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 42% | |
|---|---|---|---|
| Sodium | 61.5mg | 40% | |
| Potassium | 200.51mg | 66% | |
| Total Carbs | 10.8g | 56% | |
| Sugars | 2.69g | 168% | |
| Dietary Fiber | 1.64g | 102% | |
| Protein | 2.72g | 85% | |
| Vitamin C | 19.1mg | 495% | |
| Iron | 0.4mg | 36% | |
| Calcium | 22.3mg | 35% | |
* 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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