|Onion||1 Medium, chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Tomatoes||2 Medium, thinly sliced|
|Salt||1 1⁄2 Teaspoon|
|Oregano leaf||1 Teaspoon, crumbled|
|Seasoned pepper||1⁄4 Teaspoon|
|Dairy sour cream||1⁄2 Cup (8 tbs) (From An 8 Ounce Carton)|
|Chopped parsley||2 Tablespoon, chopped|
1. Pare the eggplant; cut in 1-inch-thick slices, then 1-inch cubes.
2. Saute eggplant and onion in butter or margarine in a large skillet for 10 minutes, or till crisply tender.
3. Stir in tomatoes, salt, oregano and pepper. Cover and cook slowly for 10 minutes, or until vegetables are tender; remove from heat.
4. Stir 1/2 cup hot vegetables with sour cream into a small bowl; stir into remaining hot vegetables with parsley. Spoon into a heated serving bowl.
Serving size: Complete recipe
Calories 874 Calories from Fat 616
% Daily Value*
Total Fat 70 g107.9%
Saturated Fat 42.5 g212.4%
Trans Fat 0 g
Cholesterol 180.7 mg60.2%
Sodium 3064.3 mg127.7%
Total Carbohydrates 61 g20.5%
Dietary Fiber 23.1 g92.5%
Sugars 30.3 g
Protein 13 g25.8%
Vitamin A 137% Vitamin C 163.2%
Calcium 29.8% Iron 24%
*Based on a 2000 Calorie diet