Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 x 1 to 1¼-pound eggplant
- 2 tablespoons olive oil, plus additional oil for coating eggplant
- 1 medium-large onion, chopped fine (about 1½ cups)
- 2 garlic cloves, minced
- 2 medium red bell peppers, chopped fine (about 1½ cups)
- 1 medium zucchini, cut into ½-inch dice
- 1 medium yellow squash, cut into ½-inch dice
- 1½ tablespoons minced fresh thyme leaves
- ½ cup finely chopped seeded vine-ripened tomato or drained canned tomatoes
- 2 tablespoons finely chopped fresh parsley leaves
Directions
Preheat Oven to 400°F.
Prick eggplant in 3 places and coat lightly with additional oil.
In a shallow baking dish roast eggplant in middle of oven, turning once, 1 Hour, or until collapsed and soft, particularly at stem end.
Cool eggplant slightly and halve lengthwise.
Scoop out flesh into a bowl and cool.
Discard liquid that accumulates in bowl and in a food processor purée eggplant. (eggplant purée may be made 1 day ahead and chilled, covered. Bring purée to room temperature before proceeding with recipe.)
In a large heavy skillet, cook onion in 2 tablespoons oil over moderate heat, stirring until softened.
Add garlic and cook, stirring, 1 minute.
Add bell peppers, zucchini, squash, thyme and salt and pepper to taste and cook, stirring occasionally, until tender, 8 to 10 minutes.
Add tomato and cook, stirring, 3 minutes.
In a bowl, stir together eggplant purée, vegetable mixture and parsley and season with salt and pepper.
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Category:Eggplant Recipes
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