Nutritional Info

Nutrition Facts

Serving Size 1 (158g)

Calories 357
Calories from Fat 264 (74%)
Amount Per Serving %DIV
Total Fat 29.4g 45%
Saturated Fat 5g 25%
Monounsaturated Fat 20.8g
Polyunsaturated Fat 3.6g
Trans Fat 0.0g
Cholesterol 56.9mg 19%
Sodium 266.8mg 12%
Potassium 115.4mg 2%
Total Carbohydrate 11.7g 4%
Dietary Fiber 0.6g 2%
Sugars 0.4g
Protein 9.5g 19%

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Recipe Description
I took this recipe out of a newspaper more than 20 years ago, and changed it to better suit my tastes.
Prep time
15 min
Cook time
30 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
1 Pinch(pn)  pepper, to taste
1 Tablespoon(T)  sugar
8 Ounce(oz)  tomato sauce
1/2 Cup(c)  water
1/2 Cup(c)  olive oil
1/4 Cup(c)  vinegar
1   green pepper, sliced
1   tomatoes, sliced
1   onion, sliced
1 Pinch(pn)  salt, to taste
1   medium eggplant, peeled and sliced

Preparation

Preheat oven to 325° F. Grease a rectangular baking dish. Layer eggplant in the bottom. Sprinkle with salt and pepper. Layer all of the onion on top of the eggplant slices, then add the tomatoes on top of the onion slices. Layer the green pepper slices on top of the tomatoes. Mix in a bowl the vinegar, oil, water, tomato sauce and sugar. Pour on top of the vegetables in the baking dish. Bake in a 325° F oven for 20 to 30 minutes.

Additional notes

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