Directions:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.83 Kcal (426 kJ) | ||
| Calories from fat | 63.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Sodium | 535.52mg | 22% | |
| Potassium | 278.58mg | 6% | |
| Total Carbs | 9.16g | 3% | |
| Sugars | 5.6g | 22% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 1.13g | 2% | |
| Vitamin C | 43.2mg | 72% | |
| Vitamin A | 1mg | 33% | |
| Iron | 16.9mg | 94% | |
| Calcium | 16.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 65.24 Kcal (273 kJ) | ||
| Calories from fat | 40.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 11% | |
|---|---|---|---|
| Sodium | 343.09mg | 22% | |
| Potassium | 178.48mg | 6% | |
| Total Carbs | 5.87g | 3% | |
| Sugars | 3.59g | 22% | |
| Dietary Fiber | 2.13g | 13% | |
| Protein | 0.73g | 2% | |
| Vitamin C | 27.7mg | 72% | |
| Vitamin A | 0.6mg | 33% | |
| Iron | 10.8mg | 94% | |
| Calcium | 10.7mg | 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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