Directions:
- Heat olive oil and butter over medium heat until hot.
- Add onion rings and lower heat, cooking until soft and starting to brown, about 8-10 mins.
- Add savory and oregano, stirring into onions.
- Add eggplant and stir well. Let eggplant cook without stirring for about 8-10 mins. until browned on one side. Turn eggplant and repeat, browning both sides.
- Add tomatoes and season with salt and pepper. Cook, stirring occasionally until tomatoes soften and give up their juices.
- Sprinkle with parmesan cheese. Let cheese melt a little.
- Serve it up!
- Can be eaten as a side dish or spread onto baguettes for an appetizer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.64 Kcal (455 kJ) | ||
| Calories from fat | 80.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.96g | 14% | |
|---|---|---|---|
| Cholesterol | 11.38mg | 4% | |
| Sodium | 32.21mg | 1% | |
| Potassium | 267.01mg | 6% | |
| Total Carbs | 6.3g | 2% | |
| Sugars | 4.2g | 17% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 1.83g | 4% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 36.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 87.07 Kcal (365 kJ) | ||
| Calories from fat | 64.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.18g | 14% | |
|---|---|---|---|
| Cholesterol | 9.12mg | 4% | |
| Sodium | 25.82mg | 1% | |
| Potassium | 214.01mg | 6% | |
| Total Carbs | 5.05g | 2% | |
| Sugars | 3.36g | 17% | |
| Dietary Fiber | 2.21g | 11% | |
| Protein | 1.47g | 4% | |
| Vitamin C | 5.4mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 29.3mg | 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.
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