Eggplant Vegetarian Recipe
Ingredients
| Onion | 1⁄2 Pound, sliced | |
| Water | 2 1⁄2 Cup (40 tbs) | |
| Tomatoes | 2 Pound, quartered | |
| Green bell pepper | To Taste, sliced | |
| Red bell pepper | To Taste, sliced | |
| Eggplants | 2 Pound, cubed | |
| Lemon juice | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1⁄2 Tablespoon | |
| Hot red pepper | 1⁄2 Teaspoon | |
| Garlic head | 1 Small |
Nutrition Facts
Serving size: Complete recipe
Calories 578 Calories from Fat 34
% Daily Value*
Total Fat 4 g6.2%
Saturated Fat 0.71 g3.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2990.1 mg124.6%
Total Carbohydrates 135 g45%
Dietary Fiber 47.2 g188.8%
Sugars 57.5 g
Protein 24 g47.2%
Vitamin A 158.8% Vitamin C 353.9%
Calcium 33.5% Iron 34.1%
*Based on a 2000 Calorie diet
Directions
Boil the onion with water, for about fifteen minutes.
Add tomatoes, then peppers, eggplant, lemon juice, salt, red hot pepper and garlic.
Bring to boil, reduce heat and simmer until the eggplant is tender.
Cool.
Refrigerate.
Serve cold with any kind of meat, or eat as a diet meal.
It keeps well for a week, refrigerated.
Chef
