Directions:
- Sprinkle eggplant with 1/2 teaspoon salt in a colander; let stand 30 minutes. Rinse well; pat dry with paper towels.
- Drain roasted bell peppers; cut peppers into 1-inch pieces. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, and onion; sauté 8 minutes. Add garlic and roasted bell pepper; cook 1 minute. Add tomatoes, vinegar, and pepper; cook over medium heat, stirring occasionally, 8 minutes or until vegetables are tender. Set aside and keep warm.
- Wipe pan with paper towels, and heat over medium-high heat. Coat polenta with cooking spray; add to pan. Sear on each side 3 to 4 minutes or until browned.
- Place 2 slices of polenta on each of 4 plates; top evenly with eggplant mixture, basil, pine nuts, and cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.39 Kcal (822 kJ) | ||
| Calories from fat | 89.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.91g | 15% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 402.28mg | 17% | |
| Potassium | 1164.97mg | 25% | |
| Total Carbs | 18.9g | 6% | |
| Sugars | 5.73g | 23% | |
| Dietary Fiber | 5.84g | 23% | |
| Protein | 10.58g | 21% | |
| Vitamin C | 73.8mg | 123% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.2mg | 23% | |
| Calcium | 137mg | 14% | |
| Amount Per 100 g | |||
| Calories | 56.15 Kcal (235 kJ) | ||
| Calories from fat | 25.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 15% | |
|---|---|---|---|
| Cholesterol | 1.57mg | 2% | |
| Sodium | 115.02mg | 17% | |
| Potassium | 333.09mg | 25% | |
| Total Carbs | 5.41g | 6% | |
| Sugars | 1.64g | 23% | |
| Dietary Fiber | 1.67g | 23% | |
| Protein | 3.02g | 21% | |
| Vitamin C | 21.1mg | 123% | |
| Iron | 1.2mg | 23% | |
| Calcium | 39.2mg | 14% | |
* 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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