Directions:
- Preheat oven to 350°F.
- Wash the eggplant well-do not peel.
- Cut each eggplant in half lengthwise.
- Scoop out centers, leaving a 1-inch shell.
- Dice eggplant pulp and reserve.
- Fill a large skillet with 1/2 inch of water and 1 teaspoon salt.
- Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame.
- Lower the flame, cover and let simmer for 10 minutes.
- Drain the shells and put them on a baking sheet, skin side down.
- Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender.
- Add tomato paste, sugar, seasonings, and the cooked kidney beans.
- Simmer uncovered 10 minutes longer.
- Fill shells with vegetable mixture and top with grated cheese.
- Bake for 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 497.5 Kcal (2083 kJ) | ||
| Calories from fat | 253.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.12g | 43% | |
|---|---|---|---|
| Cholesterol | 54.43mg | 18% | |
| Sodium | 1241.1mg | 52% | |
| Potassium | 1145.01mg | 24% | |
| Total Carbs | 41.44g | 14% | |
| Sugars | 12.91g | 52% | |
| Dietary Fiber | 14.69g | 59% | |
| Protein | 24.36g | 49% | |
| Vitamin C | 34.2mg | 57% | |
| Iron | 3mg | 17% | |
| Calcium | 472.2mg | 47% | |
| Amount Per 100 g | |||
| Calories | 109.04 Kcal (457 kJ) | ||
| Calories from fat | 55.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.16g | 43% | |
|---|---|---|---|
| Cholesterol | 11.93mg | 18% | |
| Sodium | 272.02mg | 52% | |
| Potassium | 250.96mg | 24% | |
| Total Carbs | 9.08g | 14% | |
| Sugars | 2.83g | 52% | |
| Dietary Fiber | 3.22g | 59% | |
| Protein | 5.34g | 49% | |
| Vitamin C | 7.5mg | 57% | |
| Iron | 0.7mg | 17% | |
| Calcium | 103.5mg | 47% | |
* 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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