Directions:
- In a large bowl, combine the red peppers, eggplant, onion and garlic. Drizzle with oil; sprinkle with salt and pepper. Toss to coat.
- Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 45-50 minutes or until lightly browned and tender, stirring once. Cool slightly.
- Place vegetables and tomato paste in a food processor; cover and process until chopped and blended. Transfer to a serving bowl; cool to room temperature. Serve with bread. Yield: 2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.61 Kcal (346 kJ) | ||
| Calories from fat | 47.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.27g | 8% | |
|---|---|---|---|
| Sodium | 150.08mg | 6% | |
| Potassium | 264.42mg | 6% | |
| Total Carbs | 7.98g | 3% | |
| Sugars | 4.73g | 19% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 1.28g | 3% | |
| Vitamin C | 55.4mg | 92% | |
| Iron | 0.1mg | 1% | |
| Calcium | 14.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 68.33 Kcal (286 kJ) | ||
| Calories from fat | 39.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 8% | |
|---|---|---|---|
| Sodium | 124.14mg | 6% | |
| Potassium | 218.72mg | 6% | |
| Total Carbs | 6.6g | 3% | |
| Sugars | 3.91g | 19% | |
| Dietary Fiber | 2.44g | 12% | |
| Protein | 1.06g | 3% | |
| Vitamin C | 45.8mg | 92% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.1mg | 1% | |
* 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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