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Ingredientes
- 3 c. peeled & cubed eggplant
- 1/3 c. minced green pepper
- 1 med. onion, coarsely minced
- 3/4 c. sliced mushrooms (or possibly 4 ounce can)
- 2 cloves garlic, crushed
- 1/3 c. olive or possibly salad oil
- 6 ounce can toamto paste
- 1/4 c. water
- 2 T wine vinegar
- 1/2 c. sliced stuffed olives
- 1 1/2 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 1/4 teaspoon pepper
Direcciones
- Mix eggplant, pepper, onion, mushrooms and garlic in oil in large frying pan. Cover and cook 10 min, stirring occasionally. Add in remaining ingredients and mix well. Simmer, covered about 30 min till eggplant is tender. Refrigerate overnight in covered container. Freezes well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 2 servings | |
| Calories 437 | |
| Calories from Fat 371 | 85% |
| Total Fat 41.25g | 52% |
| Saturated Fat 5.7g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1664mg | 69% |
| Potassium 458mg | 13% |
| Total Carbs 17.84g | 5% |
| Dietary Fiber 6.1g | 20% |
| Sugars 8.84g | 6% |
| Protein 3.11g | 5% |
