Directions:
- In a large saute pan heat oil add onion and garlic and cook until onion is translucent. Add reserved chopped eggplant flesh, zucchini and red bell peppers - cook until softened. Add rice. Add white wine cook until wine has evaporated. Add tomatoes, tomato juice and simmer for about 10 minutes or until mixture has thickened and rice is starting to soften. Remove pan from heat and stir in bulgur, anchovies, olives, capers, pine nuts, oregano, thyme, mint and salt and pepper to taste.
- Preheat oven to 375 degrees F.
- Stuff eggplant halves loosely with mixture and arrange on a lightly oiled roasting pan. Top with a mixture of breadcrumbs and Parmesan and bake for 1 hour or until eggplant and breadcrumbs are golden brown. Serve lukewarm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363.94 Kcal (1524 kJ) | ||
| Calories from fat | 104.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.62g | 18% | |
|---|---|---|---|
| Cholesterol | 8.02mg | 3% | |
| Sodium | 528.92mg | 22% | |
| Potassium | 1421.44mg | 30% | |
| Total Carbs | 55.46g | 18% | |
| Sugars | 23.27g | 93% | |
| Dietary Fiber | 17.96g | 72% | |
| Protein | 12.65g | 25% | |
| Vitamin C | 53.7mg | 89% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 25.2mg | 140% | |
| Calcium | 203.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 54.26 Kcal (227 kJ) | ||
| Calories from fat | 15.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 18% | |
|---|---|---|---|
| Cholesterol | 1.2mg | 3% | |
| Sodium | 78.85mg | 22% | |
| Potassium | 211.91mg | 30% | |
| Total Carbs | 8.27g | 18% | |
| Sugars | 3.47g | 93% | |
| Dietary Fiber | 2.68g | 72% | |
| Protein | 1.89g | 25% | |
| Vitamin C | 8mg | 89% | |
| Vitamin A | 0.1mg | 28% | |
| Iron | 3.8mg | 140% | |
| Calcium | 30.3mg | 20% | |
* 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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