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Ingredientes
Direcciones
- 1. Cut bacon strips in 2-inch sections. Peel and quarter tomatoes. Peel eggplant and cut in 1-inch cubes. Crush garlic.
- 2. Place bacon in a cool pan; then heat and brown lightly. (Don't pour off fat.) Add in garlic and stir-fry a few times.
- 3. Add in eggplant cubes; stir-fry gently to coat with bacon fat. Then reduce heat to medium and cook, covered, till eggplant begins to soften (about 5 min), stirring once or possibly twice.
- 4. Gently stir in tomatoes. Reduce heat to low and cook, covered, till eggplant is done (about 5 min more). Season with salt and pepper and serve. VARIATION: Increase the garlic cloves to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 6 servings | |
| Calories 179 | |
| Calories from Fat 121 | 68% |
| Total Fat 13.47g | 17% |
| Saturated Fat 4.41g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 345mg | 14% |
| Potassium 547mg | 16% |
| Total Carbs 10.7g | 3% |
| Dietary Fiber 5.1g | 17% |
| Sugars 5.13g | 3% |
| Protein 5.4g | 9% |
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