Eggplant With Tomato
|Olive oil||1⁄2 Cup (8 tbs)|
|Chopped onion||1 3⁄4 Cup (28 tbs)|
|Peeled chopped tomato||2 1⁄2 Cup (40 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Bananas||3 , peeled, cut in 1/2-inch slices|
Peel eggplants; cut in lengthwise slices 3/4 inch thick.
Brown eggplant, several slices at a time, in oil in skillet.
Place in shallow baking dish.
Sprinkle with 1 teaspoon salt; cook onion in same oil until lightly browned.
Add tomato, remaining salt, and pepper.
Simmer for 30 minutes.
Press through sieve.
Reserve; saute bananas in butter.
Place on top of eggplant in baking dish; pour tomato mixture over.
Bake at 350 degrees for 30 minutes
Calories 336 Calories from Fat 218
% Daily Value*
Total Fat 25 g38.1%
Saturated Fat 6.5 g32.5%
Trans Fat 0 g
Cholesterol 16.1 mg5.4%
Sodium 656.5 mg27.4%
Total Carbohydrates 30 g10%
Dietary Fiber 8.5 g34%
Sugars 14.9 g
Protein 3 g6.9%
Vitamin A 17.9% Vitamin C 36%
Calcium 3.8% Iron 5.5%
*Based on a 2000 Calorie diet