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RECIPES


Eggplant Cacciatore


Canned tomatoes are among the most versatile Cantry staple. Picked and packed at their peak nutrition, you’ll want to stock up on every type of canned tomato product: peeled, crushed, diced, pureed and stewed!

Servings: 4


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Eggplant Cacciatore

INGREDIENTS

2 tablespoons olive oil
1 medium onion, chopped
1 large eggplant, about 1-½ pounds, cut into ¾-inch pieces
1 (14.5-ounce) can no salt added stewed tomatoes
1 (8-ounce) can mushroom stems and pieces, drained
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup shredded low-fat mozzarella cheese

PREPARATION

In 12-inch skillet over medium-high heat, in olive oil, cook onion about 5 minutes, stirring occasionally. Add eggplant and cook until tender, 10 to 12 minutes, stirring constantly.

Add stewed tomatoes, mushrooms, basil, salt and pepper, stirring to break up tomatoes; over high heat, heat to boiling.  Simmer, uncovered, 5 minutes until mixture thickens, stirring occasionally.

To serve, sprinkle eggplant mixture with shredded cheese.



Nutrition Information Per Serving:

Calories 200; Total Fat 10g (Sat 3g, Trans 0g); Cholesterol 10mg; Sodium 510mg; Total Carbohydrates 23g; Dietary Fiber 8g; Sugars 12g; Protein 7g; Vitamin A 413IU; Vitamin C 16mg; Calcium 165mg; Iron 2mg

% Daily Value: Vitamin A 8%; Vitamin C 25%; Calcium 15%; Iron 10%