Eggplant Pomodoro Recipe

Looking for an easy Eggplant Pomodoro recipe? Learn how to make Eggplant Pomodoro using healthy ingredients.


Submitted by kneicesby

Makes 4 servings



Adapted from EatingWell. I prefer to add a little sugar to offset acidity and to use hot sauce rather than hot pepper flakes as original recipe calls for. Embellishment: Add fresh or dried basil to recipe. Combine this sauce with any pasta you prefer.

Recipe Ingredients for Eggplant Pomodoro

3 medium raw Plum Tomato
3 cup, cubes Eggplant
2 clove Garlic
6 tbsp Olives Sliced Green
1.5 tbsp, drained Capers, Canned
2 tbsp Olive Oil
0.4 tsp Salt, Table
2 tbsp Vinegar red wine
3 tsp Sugars, Granulated
1 serving Marie Sharp's Grapefruit Pulp Habanero Pepper Sauce

Recipe Directions for Eggplant Pomodoro

Plunge tomatoes into boiling water for a minute then into cold. Remove skins and chop. Mince olives. Cube eggplant into 1" dice. Heat olive oil in skillet, then add eggplant and saute for several minutes. Add garlic and continue to stir and saute. Add all other ingredients and cook for 5-10 minutes more, until tomatoes are cooked and eggplant is beginning to break down.
Categories

Main Dish

Nutrition Facts
Serving Size 208.4g
Amount Per Serving
Calories
127
Calories from Fat
71
% Daily Value*
Total Fat
7.9g
12%
Saturated Fat
1.2g
6%
Trans Fat
0.0g
Sodium
528mg
22%
Potassium
152mg
4%
Total Carbohydrates
13.0g
4%
Dietary Fiber
3.4g
14%
Sugars
7.4g
Protein
1.9g
Vitamin A 15% Vitamin C 33%
Calcium 3% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
83% confidence
B-
  Good points
  • High in dietary fiber
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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