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Eggplant with Tomatoes

Submitted by DawnShimmield

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2

EACH EGGPLANT
thinly sliced *

2

TEASPOONS BUTTER

¼

CUP TOMATOES, CANNED

½

TEASPOON CHIVES
chopped

1

X SALT AND BLACK PEPPER
to taste *

Directions

Brown the eggplant in butter.

Add salt and pepper. Heat tomatoes in a separate pan and pour over eggplant.

Sprinkle with chopped chives.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 17g (0.6 oz)

Amount per Serving

Calories 19 92% of calories from fat

% Daily Value *

Total Fat 2g 3%

Saturated Fat 1g 6%

Trans Fat 0g

Cholesterol 5mg 2%

Sodium 35mg 1%

Total Carbohydrate 0g 0%

Dietary Fiber 0g 1%

Sugars g

Protein 0g

Vitamin A 2% • Vitamin C 2%

Calcium 1% • Iron 1%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

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