"This recipe from Rafael Palomino's Bistro Latino was printed in the March '99 Vegetarian Times. I'm always looking for ways to increase our veggie intake so am posting for safe keeping. Let me know if you try it."
Categories: Fresh Tomatoes, Side Dishes, Fruit, Tomato, Vegetables, Eggplant, Garlic, South American, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, All Occasions more
Recipe: #29176 March 08, 2018
- Serving Size: 1 (160.2 g)
- Calories 174.2
- Total Fat - 16.1 g
- Saturated Fat - 2.2 g
- Cholesterol - 0 mg
- Sodium - 69.7 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 2.9 g
- Sugars - 3.8 g
- Protein - 2 g
- Calcium - 21.7 mg
- Iron - 0.7 mg
- Vitamin C - 7.3 mg
- Thiamin - 0.1 mg
Preheat oven to 350F - gas mark 4.
Peel eggplant and cut into 1-inch cubes
In medium bowl combine eggplant, 6 Tablespoons olive oil and chopped garlic. Toss to coat and let marinate for 20 minutes at room temperature.
Spread eggplant on baking sheet and roast until tender, about 20 minutes.
Meanwhile, in large skillet, heat remaining Tablespoon of olive oil over medium-high heat. Add mushrooms, green beans, shallots, minced garlic, diced tomatoes, salt and pepper and cook, stirring, until vegetables are softened, about 5-8 minutes.
Add eggplant and mix to combine. Season with salt and pepper. Heat thoroughly.
Serve sprinkled with parsley and cilantro.
Tips & Variations
No special items needed.