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Sauteed Eggplant with Tomato-Garlic Sauce

 

66

Yield

4

servings

Prep

4

hrs

Cook

20

min

Ready

4

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 each eggplant
*
1 x salt
*
1 x olive oil, extra-virgin
*
10 ounces tomatoes, canned with juice
1 each tomatoes
chopped
1 tablespoon tomato paste
2 tablespoons water
2 teaspoons garlic
mashed
2 teaspoons vinegar

Directions

Cut stem off eggplant.

Remove stips of skin with a vegetable peeler.

Cut lengthwise in half, then crosswise into ¼ inch thick slices.

Spread on a cookie sheet and sprinkle with lots of salt.

Put in a colander and set aside for 4 hours.

Rinse well and drain.

Heat oil in skillet and fry eggplant slices over a high heat until they are golden brown on all sides.

Drain.

Pour off all but 1 tablespoon olive oil.

Mash tomatoes with a fork and put into skillet.

Simmer, stirring often, 5 to 10 minutes, until they form a thin sauce.

Blend in tomato paste and water.

Cook 1 minute.

Stir in garlic and vinegar and remove from heat.

Arrange eggplant slices on a serving dish and pour over Serve warm as part of a buffet.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 237% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 113mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 8% Vitamin C 20%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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