Eggplant With Tomatoes
Ingredients
Instructions
- In a large skillet or Dutch oven, fry the bacon until crisp and transfer to a small platter.
- Add the onion and garlic to the fat in the pan and saute for 3 to 5 minutes.
- Add tomatoes, pressing them down into the skillet with a spoon, so they they will yield a little juice.
- Add the green pepper, celery, parsley, basil, eggplant, salt and pepper.
- Cover tightly and cook until the eggplant is tender and most of the moisture has converted into sauce, about 25 minutes.
- Crumble bacon over the top and serve hot.
- Makes 4 to 6 servings.
Nutrition & Diet Analysis (per serving)
339
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).