Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 5.0 (5)
Eggplant with Red Pepper Sauce
NUTRITION · PER SERVING140M COOK
CAL 33%·PRO 26%
CARBS 128G79% OF CAL
30G FIBER5G OTHER93G TOTAL SUGAR
FAT 16G22% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant served with a bright red pepper sauce made from roasted bell peppers and jalapeños. A vegetable-forward main that is savory and slightly spicy.
mainitalian⚙️ food processor🥧 baking dish🫕 dutch oven🥄 saucepan🍳 skillet🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
- 2 large or 4 small eggplants at room temperature
- 3 red bell peppers
- 1 jalapeno or any hot pepper
- 5-6 garlic cloves
- 1/3 cup vinegar
- 1/3 cup olive oil+ more for frying
- 1/2 cup water
- 1 tsp salt (plus more for sprinkling over eggplant.)
- 1/4 tsp pepper
- 1 Tbsp sugar
- 1/2 cup freshly grated parmesan cheese (optional)
At a glance
PER SERVING · TIME 140M
CAL 33%·PRO 26%
CARBS 128G79% OF CAL
30G FIBER5G OTHER93G TOTAL SUGAR
FAT 16G22% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 30m
- Cook
- 50m
- Sodium
- 2344mg
- Total sugar
- 93g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3103mg
- Calcium
- 173mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 90M
- SODIUM
- 2344MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.