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Ingredientes
- 1 med eggplant (about 1 lb)
- 4 Tbsp. Butter or possibly extra virgin olive oil
- 2 x Onions, sliced
- 2 x Green peppers *
- 2 x Zucchini, sliced 1/4" thick
- 1 c. String beans, in 1 1/2" pieces
- 2 x Garlic cloves, crushed
- 2 Tbsp. Minced parsley
- 1/2 tsp Sugar
- Â Â Salt
- Â Â Freshly grnd pepper
- 1 c. Beef broth
- 2 Tbsp. Minced parsley for garnish
Direcciones
- *Note: Green peppers should be seeded and cut into strips.
- Cut eggplant into 1/4" slices, sprinkle with salt and set aside for 30 minutes.
- Wash off salt, drain and pat dry with paper towels. Heat 2 Tablespoons butter in a skillet. Add in the eggplant slices and fry till browned on both sides.
- Transfer to a baking dish. Fry the onions and peppers in the remaining butter for 3 minutes. Add in the zucchini and beans and fry for 2 more minutes, stirring frequently. Place the veggies on top of the eggplant. Add in garlic, parsley, sugar, pepper salt, and beef broth. Cover and place in a 350 oven for 1 hour. Garnish with parsley and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 491g | |
| Recipe makes 4 servings | |
| Calories 255 | |
| Calories from Fat 111 | 44% |
| Total Fat 12.66g | 16% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 299mg | 12% |
| Potassium 1031mg | 29% |
| Total Carbs 31.89g | 9% |
| Dietary Fiber 13.0g | 43% |
| Sugars 9.6g | 6% |
| Protein 7.98g | 13% |
