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Crock Pot Baked Eggplant (Aubergine) Recipe

Crock Pot Baked Eggplant (Aubergine) Recipe

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Ingredients:

Serving

1 1/4 lbs eggplants, cut into 1-inch cubes
2 medium onions, thinly sliced
2 celery ribs, cut into 1-inch pieces
1 tbsp extra virgin olive oil
1 (16 oz) can diced tomatoes, undrained
3 tbsp tomato sauce
1/2 cup pitted ripe olives, cut in half
2 tbsp balsamic vinegar
1 tbsp sugar
1 tsp dried oregano
salt and pepper

Directions:

Combine eggplant, onions, celery, olive oil, tomatoes, and tomato sauce in Crock Pot. Cover and cook on low for 3 1/2 to 4 hours or until eggplant is tender.
Stir in olives, vinegar, sugar, and oregano. Season with salt and pepper. Cover and cook an additional 45 minutes to one hour or unril heated through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	94.58 Kcal (396 kJ)
Calories from fat	33.34 Kcal
		% Daily Value*
Total Fat	3.7g	6%
Sodium	226.13mg	9%
Potassium	368.66mg	8%
Total Carbs	14.45g	5%
Sugars	8.67g	35%
Dietary Fiber	4.6g	18%
Protein	1.77g	4%
Vitamin C	6.4mg	11%
Iron	0.5mg	3%
Calcium	41.3mg	4%

Amount Per 100 g
Calories	51.1 Kcal (214 kJ)
Calories from fat	18.01 Kcal
		% Daily Value*
Total Fat	2g	6%
Sodium	122.17mg	9%
Potassium	199.18mg	8%
Total Carbs	7.81g	5%
Sugars	4.68g	35%
Dietary Fiber	2.48g	18%
Protein	0.96g	4%
Vitamin C	3.5mg	11%
Iron	0.3mg	3%
Calcium	22.3mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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