Directions:
- Peel eggplant if you prefer it without the skin like I do.
- Cute in cubes and mix lemon juice and water and toss together so Eggplant doesn't brown.
- Cut bell pepper into cubes.
- Saute bell pepper and eggplant in olive oil for a couple minutes.
- Add tomato sauce, chicken stock, jalapeno juice, jalapenos, chickpeas.
- Season with sea salt.
- Allow to reduce down until eggplant is soft and chickpeas are tender.
- Server Immediately
- I like mine with some pita bread, yogurt and it's a nice side dish for fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.79 Kcal (539 kJ) | ||
| Calories from fat | 37.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 6% | |
|---|---|---|---|
| Sodium | 1099.11mg | 46% | |
| Potassium | 473.14mg | 10% | |
| Total Carbs | 20.02g | 7% | |
| Sugars | 10.82g | 43% | |
| Dietary Fiber | 5.51g | 22% | |
| Protein | 3.24g | 6% | |
| Vitamin C | 57.8mg | 96% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.9mg | 72% | |
| Calcium | 25.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 47.78 Kcal (200 kJ) | ||
| Calories from fat | 13.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.53g | 6% | |
|---|---|---|---|
| Sodium | 407.76mg | 46% | |
| Potassium | 175.53mg | 10% | |
| Total Carbs | 7.43g | 7% | |
| Sugars | 4.01g | 43% | |
| Dietary Fiber | 2.04g | 22% | |
| Protein | 1.2g | 6% | |
| Vitamin C | 21.4mg | 96% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 4.8mg | 72% | |
| Calcium | 9.4mg | 3% | |
* 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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