Directions:
- Sprinkle eggplant with 1/4 teaspoon salt; let stand 20 minutes. Rinse; pat dry.
- Preheat oven to 425°.
- Place eggplant on a jelly-roll pan coated with cooking spray. Coat eggplant with cooking spray. Bake at 425° for 30 minutes or until eggplant is tender, stirring once.
- Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until soft. Set aside.
- Combine tomato paste, paprika, cumin, garlic, and tomatoes in a small Dutch oven over medium-high heat. Bring to a boil; simmer 3 minutes. Add eggplant to pan; cook 5 minutes. Add remaining 1/2 teaspoon salt and black pepper. Stir in juice; garnish with bell pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.9 Kcal (314 kJ) | ||
| Calories from fat | 21.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.43g | 4% | |
|---|---|---|---|
| Sodium | 299.09mg | 12% | |
| Potassium | 460.37mg | 10% | |
| Total Carbs | 12.61g | 4% | |
| Sugars | 8.11g | 32% | |
| Dietary Fiber | 5.28g | 21% | |
| Protein | 1.91g | 4% | |
| Vitamin C | 37.8mg | 63% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 13.8mg | 77% | |
| Calcium | 23.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 35.92 Kcal (150 kJ) | ||
| Calories from fat | 10.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.17g | 4% | |
|---|---|---|---|
| Sodium | 143.42mg | 12% | |
| Potassium | 220.75mg | 10% | |
| Total Carbs | 6.04g | 4% | |
| Sugars | 3.89g | 32% | |
| Dietary Fiber | 2.53g | 21% | |
| Protein | 0.92g | 4% | |
| Vitamin C | 18.1mg | 63% | |
| Vitamin A | 0.4mg | 27% | |
| Iron | 6.6mg | 77% | |
| Calcium | 11.3mg | 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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