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Roasted Peppers and Aubergine/Eggplant Sandwich Recipe

Roasted Peppers and Aubergine/Eggplant Sandwich Recipe

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Roasted Peppers and Aubergine/Eggplant Sandwich

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Ingredients:

Serving

1 eggplant (peeled and cut into 1 inch pieces)
1 medium onion (sliced )
12 oz roasted red peppers (cut in 1/2, mancini perferred)
1 tsp minced garlic
1 (14 1/2 oz) can diced tomatoes (drained )
1/4 cup olive oil

Directions:

Combine all ingredients in a large bowl and mix.
Put on a large cookie sheet, spread evenly.
Place in oven at 350 degrees, stirring occasionally and to check that veggies are not to dry, add more oil if needed.
Cook about 1 hour or until veggies are very tender, 350 degrees.
Cool before serving.
Add salt to taste.
May be stored covered in fridge for 1 week or frozen.
Bring to room temperature and stir before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	123.44 Kcal (517 kJ)
Calories from fat	83.97 Kcal
		% Daily Value*
Total Fat	9.33g	14%
Sodium	7.11mg	0%
Potassium	265.1mg	6%
Total Carbs	8.84g	3%
Sugars	5.63g	23%
Dietary Fiber	3.28g	13%
Protein	1.02g	2%
Vitamin C	59.2mg	99%
Iron	14.2mg	79%
Calcium	14.7mg	1%

Amount Per 100 g
Calories	74.41 Kcal (312 kJ)
Calories from fat	50.62 Kcal
		% Daily Value*
Total Fat	5.62g	14%
Sodium	4.29mg	0%
Potassium	159.81mg	6%
Total Carbs	5.33g	3%
Sugars	3.4g	23%
Dietary Fiber	1.98g	13%
Protein	0.62g	2%
Vitamin C	35.7mg	99%
Iron	8.6mg	79%
Calcium	8.8mg	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.

Tastes

salty
savory
bitter
sweet

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