|Eggplant||1 Large, cut into 1/2 inch cubes|
|Olive oil||4 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Green pepper||1 , sliced|
|Canned peeled tomatoes||14 Ounce (425 Grams)|
|Zucchini||2 , sliced|
|Hot chili powder||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Fresh parsley sprig||4 , finely chopped|
|Canned three bean mix||1 Pound (500 Grams)|
|Freshly ground black pepper||To Taste|
1. Sprinkle eggplant with salt. Stand for 15-20 minutes. Rinse under cold, running water and pat dry with absorbent paper.
2. Heat 1 tablespoon oil in a large frying pan and cook eggplant (a) until just tender. Set aside.
3. Heat remaining oil in a large casserole dish. Add onion, garlic and green pepper (b) and cook until onion softens. Stir in tomatoes, zucchini (c), chili powder, cumin, parsley, beans (d), eggplant and pepper to taste. Cook until heated through.
4. Bake at 180°C/350°F/Gas 4 for 1 1/2 hours or until eggplant skin is tender and the casserole bubbling hot.
Calories 372 Calories from Fat 144
% Daily Value*
Total Fat 16 g25.1%
Saturated Fat 2.4 g11.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 816.5 mg34%
Total Carbohydrates 48 g15.9%
Dietary Fiber 14.1 g56.5%
Sugars 11.5 g
Protein 13 g26.4%
Vitamin A 29.2% Vitamin C 111%
Calcium 14.5% Iron 20%
*Based on a 2000 Calorie diet