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65 minutes
Prep: 10 minutes
Cook: 35 minutes
79 calories per serving view nutrition facts
4 servings
suggest servings
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| 1 | pound | eggplant | peeled, cubed |
| 1 | pound | tomatoes | chopped |
| 2 | teaspoons | cayenne pepper | |
| 1 | teaspoon | salt | |
| 1 | tablespoon | olive oil | |
| 1 | tablespoon | tomato juice |
Boil eggplant in water for 30 minutes.
Drain well and squeeze out excess moisture.
In a large skillet over moderate heat, sauté eggplant, tomatoes, cayenne and salt in olive oil and tomato juice for about 5 minutes, mashing with a fork until somewhat smooth.
Chill before serving.
| % Daily Value* | |
| Total Fat 4.0g | 5% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 600mg | 25% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 5.0g | 22% |
| Sugars 7.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 26% | Vitamin C | 36% | |
| Calcium | 2% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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OK, picture this: The year is 6000 BC and you're a member of a nomadic tribe, probably in what is now modern day Iraq. For sustenance along the journey, your...
these tacos taste just like the real thing. I did make one little change, I use Champagne instead of beer only because I had that left over from another recipe that I made. But it tasted GREAT
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