Directions:
- Cut eggplant in quarters then into thin, bite size slices.
- Chop the kale and descard the tough bottom part of the stems.
- Cut onion into quarter and then slice thin.
- Chop garlic.
- Warm olive oil over medium heat in a large skillet (I use an electric one).
- Add onion and a little salt. The salt will keep the onion from getting too brown too quick.
- Cook until it gets soft and starts to brown and then add the eggplant, kale and garlic.
- Stir and add the fennel, seasoned salt, sage and oregano.
- Stir to combine and when the garlic starts to lightly brown add the broth.
- Let bubble and stir until all the liquid evaporated then add the marinata sauce.
- Stir to combine and warm sauce.
- Drain the beans and rinse well. Add the beans and stir gently. Cook to warm through.
- Remove from heat and toss well with the balsamic vinegar.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.25 Kcal (717 kJ) | ||
| Calories from fat | 93.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.42g | 16% | |
|---|---|---|---|
| Cholesterol | 0.8mg | 0% | |
| Sodium | 694.97mg | 29% | |
| Potassium | 392.7mg | 8% | |
| Total Carbs | 18g | 6% | |
| Sugars | 9.43g | 38% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 2.66g | 5% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 0.9mg | 5% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 78.01 Kcal (327 kJ) | ||
| Calories from fat | 42.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 16% | |
|---|---|---|---|
| Cholesterol | 0.37mg | 0% | |
| Sodium | 316.6mg | 29% | |
| Potassium | 178.9mg | 8% | |
| Total Carbs | 8.2g | 6% | |
| Sugars | 4.29g | 38% | |
| Dietary Fiber | 1.87g | 16% | |
| Protein | 1.21g | 5% | |
| Vitamin C | 2.7mg | 10% | |
| Iron | 0.4mg | 5% | |
| Calcium | 19.8mg | 4% | |
* 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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