Directions:
- Preheat oven to 425.
- Place eggplant in a large bowl; drizzle with 2 T oil, tossing well to coat.
- Arrange in a single layer on a baking sheet.
- Bake at 425 for 15 minutes stirring once.
- Heat the remaining 1 T oil in a large nonstick skillet over med-high heat.
- Add onions; saute' 5 minutes.
- Add 1/2 teaspoon salt and garlic.
- Saute' 1 minute.
- Stir in wine, tomatoes, and bay leaf.
- Bring to a boil.
- Reduce heat to med and cook 20 min, stirring occasionally.
- Stir in eggplant, remaining 1/4 t salt, olives, seasonings.
- Cook 2 minutes.
- Serve over pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 524.78 Kcal (2197 kJ) | ||
| Calories from fat | 221.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.64g | 38% | |
|---|---|---|---|
| Sodium | 675.64mg | 28% | |
| Potassium | 418.03mg | 9% | |
| Total Carbs | 44.12g | 15% | |
| Sugars | 12.74g | 51% | |
| Dietary Fiber | 16.68g | 67% | |
| Protein | 13.88g | 28% | |
| Vitamin C | 8mg | 13% | |
| Iron | 1mg | 6% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 97.87 Kcal (410 kJ) | ||
| Calories from fat | 41.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 38% | |
|---|---|---|---|
| Sodium | 126.01mg | 28% | |
| Potassium | 77.97mg | 9% | |
| Total Carbs | 8.23g | 15% | |
| Sugars | 2.38g | 51% | |
| Dietary Fiber | 3.11g | 67% | |
| Protein | 2.59g | 28% | |
| Vitamin C | 1.5mg | 13% | |
| Iron | 0.2mg | 6% | |
| Calcium | 11.9mg | 6% | |
* 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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
