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Eggplant Vegetarian

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  Onion 1⁄2 Pound, sliced
  Water 2 1⁄2 Cup (40 tbs)
  Tomatoes 2 Pound, quartered
  Green bell pepper To Taste, sliced
  Red bell pepper To Taste, sliced
  Eggplants 2 Pound, cubed
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Tablespoon
  Hot red pepper 1⁄2 Teaspoon
  Garlic head 1 Small

Cut the onion in half, then slice very thin and long.
Boil the onion with water, for about fifteen minutes.
Add tomatoes, then peppers, eggplant, lemon juice, salt, red hot pepper and garlic.
Bring to boil, reduce heat and simmer until the eggplant is tender.
Serve cold with any kind of meat, or eat as a diet meal.
It keeps well for a week, refrigerated.

Recipe Summary

Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 578 Calories from Fat 34

% Daily Value*

Total Fat 4 g6.2%

Saturated Fat 0.71 g3.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2990.1 mg124.6%

Total Carbohydrates 135 g45%

Dietary Fiber 47.2 g188.8%

Sugars 57.5 g

Protein 24 g47.2%

Vitamin A 158.8% Vitamin C 353.9%

Calcium 33.5% Iron 34.1%

*Based on a 2000 Calorie diet

Eggplant Vegetarian Recipe