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Eggplant pepper recipe with tomato sauce

Eggplant and Peppers in Tomato Sauce

Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 116
Author: Lisa MarcAurele
A quick and easy vegetable dish made with eggplant, peppers, and tomato sauce. This simple dish is a nice compliment to grilled steaks or chicken.
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US Customary - Metric

Ingredients

  • ¼ cup olive oil
  • 4 cloves garlic minced
  • medium eggplant cut into small strips
  • large green bell pepper seeded and sliced
  • large red bell pepper seeded and sliced
  • 8 ounces canned tomato sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Saute eggplant in oil until it is soft and brown.
  • Add garlic and continue sauteeing until garlic is golden. Remove from pan and set aside.
  • Stir fry the peppers until they are soft.
  • Combine vegetables and add tomato sauce, salt and pepper. Simmer until sauce is warm.
  • Can be served warm or at room temperature.

Nutrition

Serving: 159g | Calories: 116 | Carbohydrates: 10.2g | Protein: 1.8g | Fat: 8.7g | Saturated Fat: 1.2g | Sodium: 395mg | Potassium: 383mg | Fiber: 3.8g | Sugar: 5.9g | Vitamin A: 1450IU | Vitamin C: 112.2mg | Calcium: 20mg | Iron: 0.7mg

Additional Info

Net Carbs: 6.4 g | % Carbs: 23 % | % Protein: 6.5 % | % Fat: 70.5 % | SmartPoints: 4
Values 
Array
(
    [serving_size] => 159
    [calories] => 116
    [carbohydrates] => 10.2
    [protein] => 1.8
    [fat] => 8.7
    [saturated_fat] => 1.2
    [sodium] => 395
    [potassium] => 383
    [fiber] => 3.8
    [sugar] => 5.9
    [vitamin_a] => 1450
    [vitamin_c] => 112.2
    [calcium] => 20
    [iron] => 0.7
)

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