ROASTED EGGPLANT AND RED PEPPER VEGGIES
Ingredients:
2 cups eggplant, cubes
1 yellow pepper 1/2 inch chunks
1/2 cup green peppers cut into 1/2 inch chunks
2 red peppers cut into 1/2 inch chunks
1/4 cup sun dried tomatoes
2 garlic cloves, chopped
2 tablespoons balsamic vinegar
3 tablespoons olive oil
2 teaspoons chili sauce
5 artichoke hearts
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons fresh basil leaves, chopped
Directions:
1. Sauté peppers and eggplant garlic in olive oil.
2. Add sun dried tomatoes and artichokes. Cover and simmer until steamed and softened.
3. Add rest of ingredients until all are just tender.
Serves 6, 1 cup servings
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Nutrition Facts |
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| Serving Size: 1 Cup |
% Daily Value |
|
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| Calories 110 Calories from fat: 60 | |||
| Total Fat 7g |
11% |
|
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| Saturated Fat 1g |
5% |
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| Cholesterol 0mg |
0% |
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| Sodium 370mg |
15% |
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| Total Carbohydrate 11g |
4% |
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| Dietary Fiber 4g |
12% |
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| Sugars 3g |
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| Protein 5g |
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| Vitamin A 30% Vitamin C 200% | |||
| Calcium 2% Iron 4% | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
Tags: eggplant appetizers, eggplant recipes, how to cook eggplant, vegetable side dishes