Tomato Eggplant Salsa Recipe

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Tomato Eggplant Salsa
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Ingredients:

Directions:

  1. In a large saucepan, combine the water, red pepper, celery, jalapenos, garlic, bay leaf, half of the thyme and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is evaporated. Remove from the heat; discard bay leaf.
  2. In a large skillet, saute eggplant in 1/4 cup oil until tender. Transfer to a large bowl. Stir in the red pepper mixture, tomatoes, onions, salt and remaining thyme and oil. Cover and refrigerate until serving. Yield: about 2-1/2 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 27.29 Kcal (114 kJ)
Calories from fat 12.69 Kcal
% Daily Value*
Total Fat 1.41g 2%
Sodium 137.01mg 6%
Potassium 150.72mg 3%
Total Carbs 3.28g 1%
Sugars 2.15g 9%
Dietary Fiber 1.15g 5%
Protein 0.69g 1%
Vitamin C 18.9mg 31%
Iron 0.1mg 0%
Calcium 13.2mg 1%
Amount Per 100 g
Calories 32.4 Kcal (136 kJ)
Calories from fat 15.07 Kcal
% Daily Value*
Total Fat 1.67g 2%
Sodium 162.68mg 6%
Potassium 178.96mg 3%
Total Carbs 3.9g 1%
Sugars 2.55g 9%
Dietary Fiber 1.36g 5%
Protein 0.82g 1%
Vitamin C 22.4mg 31%
Iron 0.1mg 0%
Calcium 15.7mg 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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Recipe Tags

Weightwatchers Points

  • 0.4
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • cholesterol free

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