I get my son to eat eggplant by cooking low and slow on this classic French veggie dish. A side of rice and garlic cheese bread also help. Diane Goedde, Red Lodge, Montana.
1 inch Medium eggplant, peeled and cut into 1 cubes
1 teaspoon Tablespoon plus 1 salt, divided
2 Medium onions, halved and thinly sliced
4 Medium tomatoes, chopped
3 inch Medium zucchini, cut into 3/4 slices
2 Celery ribs, chopped
3 tablespoon Olive oil
2 teaspoon Dried basil or 2 tablespoons minced fresh basil
4 Garlic cloves, minced
0.5 teaspoon Pepper
1 can Tomato paste
1 can Sliced ripe olives, drained
0.33333333333333326 cup Coarsely chopped fresh basil
Nutrition value
73
calories per serving
5 g Fat2 g Protein6 g Carbs3 g FiberOther
Current Totals
5 g Fat
2 g Protein
6 g Carbs
3 g Fiber
MacroNutrients
Carbs
6 g
Protein
2 g
Fiber
3 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
39 mg
Iron
1 mg
Vitamin A
661 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
31 mcg
Vitamin B12
0 mcg
Vitamin C
24 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
25 mg
Manganese
1 mg
Phosphorus
38 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
