Ingredients
- 1 pound eggplant, peeled and cut across in 1/4 -inch slices
- 2 tablespoons kosher salt
- 1 cup extra-virgin olive oil
- 1 pound red bell peppers, cut lengthwise in 1/8-inch strips
- 6 cloves garlic, sliced thin
- 2 ¼ pounds plum tomatoes, diced
- Freshly ground black pepper to taste
- 12 large leaves basil, shredded
- Nutritional Information
Nutritional analysis per serving (6 servings)
396 calories; 36 grams fat; 5 grams saturated fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 3 grams protein; 1868 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Sprinkle the eggplant with 1 tablespoon salt and drain in a colander for 30 minutes. Rinse, pat dry and cut in 1/4-inch dice.
- In a large skillet, heat the oil over high heat. Add the eggplant, peppers and garlic. Cook, stirring frequently, for 10 minutes. Lower the heat to medium and cover. Cook for 7 minutes, stirring occasionally. Add the tomatoes and cook, uncovered, stirring, for 5 minutes. Season with 1 tablespoon salt and pepper to taste. Stir in the basil and let sit for 5 minutes before serving with pasta or polenta.
1 hour
Dining and Cooking