Stewed Eggplant And Tomatoes Recipe
Servings: 1
Ingredients
- 1/4 c. butter
- 1 sm sweet onion, minced
- 1 x eggplant, peeled and cut into 1-inch cubes
- 4 x ripe tomatoes, peeled, seeded and minced
- 1 tsp fresh oregano
- 1 tsp fresh thyme
- Â Â Salt and pepper to taste
Directions
- Place eggplant in a bowl and sprinkle with salt to draw out excess moisture for about 30 min. Rinse in a colander with cool water and pat dry. Heat butter in a large saucepan and saute/fry onion till tender. Add in eggplant, tomatoes, oregano, thyme and salt and pepper. Cover and simmer over low heat stirring frequently for 45-60 min.
- Chefs Notes: Not much room for improvement here.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1092g | |
| Calories 636 | |
| Calories from Fat 421 | 66% |
| Total Fat 48.02g | 60% |
| Saturated Fat 29.46g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 371mg | 15% |
| Potassium 2312mg | 66% |
| Total Carbs 52.46g | 14% |
| Dietary Fiber 20.7g | 69% |
| Sugars 29.2g | 19% |
| Protein 10.1g | 16% |
