- prep: 30 min
- cook: 30 min
- total: 1 hr
Summary
Pulled from an old issue of vegetarian times. I used to be pretty leary of eggplant, but this was enchanting. Good on its own; better with pasta or rice.
Ingredients
- 2 medium eggplants, halved
- 2 tablespoons salt
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 (15 ounce) can diced tomatoes, drained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2 tablespoons capers
- 1 teaspoon sugar
- 1/4 cup parsley, chopped
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 48 % Daily Value *
- Total Fat: 5 g 6.98%
- Saturated Fat: 1 g 3.13%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 175 mg 7.29%
- Calcium: 8 mg 0.82%
- Potassium: 3141 mg 89.74%
- Magnesium: 0 mg 0%
- Iron: 0 mg 1.55%
- Zinc: 0 mg 0%
- Total Carbohydrate: 8 g %
- Dietary Fiber: 0 g 0.78%
- Sugar: 1 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 9.96%
- Vitamin C 6.65%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq