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Eggplant and Tomatoes
Source: dLife

Eggplant sauteed with peppers, garlic, and tomatoes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 106.2
Total Carbs 14.9 g
Dietary Fiber 7.6 g
Sugars 7.0 g
Total Fat 5.1 g
Saturated Fat 0.7 g
Unsaturated Fat 3.1 g
Potassium 493.7 mg
Protein 2.6 g
Sodium 285.8 mg
Dietary Exchanges
1 Fat , 3 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  whole eggplant
0 1/4 cup  vegetable oil
0 1/2 cup  fresh chopped onion
0 1/2 cup  medium green bell peppers
1 each  medium garlic cloves
2 cup  canned whole peeled tomatoes
0 1/4 cup  chopped parsley
0.125 tsp  black pepper
1 tsp  salt
1 tsp  sugar
  1. Wash eggplant and remove ends then cut into 1/2-inch cubes, do not remove the skin.
  2. Pour oil in the bottom of a frying pan and add eggplant, onions, peppers, and garlic. Fry over medium heat until eggplant is tender and transparent, stirring occasionally.
  3. Add in the remaining ingredients and cook over medium heat for another 5 minutes, stirring frequently.

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