Recipe > Main Dishes > Eggplant Cacciatore

Eggplant Cacciatore

  • Servings: 4

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!

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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 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%