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Eggplant With Tomato

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Ingredients
  Eggplants 2 Large
  Olive oil 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  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
  Butter 3 Tablespoon
Directions

Peel eggplants; cut in lengthwise slices 3/4 inch thick.
Brown eggplant, several slices at a time, in oil in skillet.
Remove.
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

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Servings: 
6

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

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Eggplant With Tomato Recipe