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4 Serves
98 Mins
Peel and dice the eggplant into small cubes using a chef's knife on a cutting board.
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MoroccanVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
32 µg / 400 µgCalcium
39 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
57 mg / 1,250 mgPotassium
435 mg / 4,700 mgSodium
583 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat olive oil in a large pot over medium heat and sauté the diced eggplant until softened.
Add chopped tomatoes and onions to the pot, stirring to combine with the eggplant.
Season the mixture with salt and black pepper, then cover and simmer over low heat until the vegetables are very tender and have broken down into a thick consistency.
Remove from heat, stir in a splash of vinegar, and mash slightly with a potato masher before serving in a bowl.
8
g39
g19
g
Moroccan
Moroccan