Eggplant Pinto Hash Recipe

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Ingredients:

Serving

2 tbsp vegetable oil
2 cups diced eggplants ( peeled first)
2 cups diced zucchini
1 cup diced sweet onion
1 (14 oz) can no-salt-added diced tomatoes
1 tbsp dried basil
1 tsp dried oregano
4 cups cooked pinto beans
1/2 cup water (or extra liquid from beans)

Directions:

Peel the eggplant and onion, then cut eggplant, zucchini and onion into 1/2 inch pieces.
Heat oil in a very large large frying pan.
Add vegetables and cook slightly. (Add water if it gets dry.).
Add diced tomatoes, basil and oregano. Cover pan with lid and simmer until vegetables are tender.
Add pinto beans and water or liquid from beans. Stir. Cover and cook until heated through. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	240.22 Kcal (1006 kJ)
Calories from fat	51.25 Kcal
		% Daily Value*
Total Fat	5.69g	9%
Sodium	19.58mg	1%
Potassium	990.16mg	21%
Total Carbs	37.27g	12%
Sugars	3.17g	13%
Dietary Fiber	12.51g	50%
Protein	13.44g	27%
Vitamin C	31.6mg	53%
Iron	3.5mg	19%
Calcium	92.3mg	9%

Amount Per 100 g
Calories	83.08 Kcal (348 kJ)
Calories from fat	17.72 Kcal
		% Daily Value*
Total Fat	1.97g	9%
Sodium	6.77mg	1%
Potassium	342.43mg	21%
Total Carbs	12.89g	12%
Sugars	1.1g	13%
Dietary Fiber	4.33g	50%
Protein	4.65g	27%
Vitamin C	10.9mg	53%
Iron	1.2mg	19%
Calcium	31.9mg	9%

* 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.