Directions:
- Peel and cube eggplant.
- Sprinkle lemon juice and salt on each side of eggplant.
- Chop onion.
- On medium heat sauté eggplant in 1/4 cup canola oil with chopped onion (usually just a few minutes until eggplant no longer looks spongy).
- Drain eggplant on paper towels to remove excess oil.
- Drain and rinse white kidney beans.
- In large stock pot add crushed tomatoes, oregano, white kidney beans, garlic.
- Cook on low until bubbly.
- Ten minutes before serving add parmesan cheese and spinach.
- Can be served as a stew, over rice, with pasta or crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.67 Kcal (581 kJ) | ||
| Calories from fat | 97.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.85g | 17% | |
|---|---|---|---|
| Cholesterol | 4.4mg | 1% | |
| Sodium | 204.17mg | 9% | |
| Potassium | 304.07mg | 6% | |
| Total Carbs | 7.9g | 3% | |
| Sugars | 4.07g | 16% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 3.76g | 8% | |
| Vitamin C | 11mg | 18% | |
| Iron | 0.6mg | 4% | |
| Calcium | 99.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 103.81 Kcal (435 kJ) | ||
| Calories from fat | 73.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.12g | 17% | |
|---|---|---|---|
| Cholesterol | 3.3mg | 1% | |
| Sodium | 152.85mg | 9% | |
| Potassium | 227.64mg | 6% | |
| Total Carbs | 5.91g | 3% | |
| Sugars | 3.05g | 16% | |
| Dietary Fiber | 2.35g | 13% | |
| Protein | 2.81g | 8% | |
| Vitamin C | 8.2mg | 18% | |
| Iron | 0.5mg | 4% | |
| Calcium | 74.8mg | 10% | |
* 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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