Directions:
- Preheat broiler.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
- Place tomato in a blender; process until smooth. Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth.
- Heat oil in a saucepan over medium heat. Add eggplant; cook 30 minutes or until tender, stirring frequently. Stir in bell pepper and tomato mixture. Cook 5 minutes. Stir in remaining 1/4 teaspoon salt and black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.37 Kcal (755 kJ) | ||
| Calories from fat | 126.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.01g | 22% | |
|---|---|---|---|
| Sodium | 345.82mg | 14% | |
| Potassium | 471.07mg | 10% | |
| Total Carbs | 13g | 4% | |
| Sugars | 8.44g | 34% | |
| Dietary Fiber | 4.78g | 19% | |
| Protein | 1.84g | 4% | |
| Vitamin C | 67.9mg | 113% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.4mg | 141% | |
| Calcium | 24.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 72.48 Kcal (303 kJ) | ||
| Calories from fat | 50.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 22% | |
|---|---|---|---|
| Sodium | 138.96mg | 14% | |
| Potassium | 189.29mg | 10% | |
| Total Carbs | 5.22g | 4% | |
| Sugars | 3.39g | 34% | |
| Dietary Fiber | 1.92g | 19% | |
| Protein | 0.74g | 4% | |
| Vitamin C | 27.3mg | 113% | |
| Vitamin A | 0.6mg | 49% | |
| Iron | 10.2mg | 141% | |
| Calcium | 9.7mg | 2% | |
* 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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