Ingredients
1 onion large, chopped
4 cloves garlic minced
1 eggplant large, about 18 ounces cut into quarters lengthwise and sliced into 1/4-inch wedges
1/4 cup water
2 tsps oregano
1 tsp dried basil
1/2 tsp thyme
15 ozs lentils rinsed, or 1 1/2 cups cooked lentils
ground black pepper to taste
1/4 tsp cayenne pepper or hot smoked paprika, optional
1 cup crushed tomatoes or tomato puree
1/3 cup yogurt unsweetened non-dairy, if yogurt isn’t available, try 1/4 cup unsweetened soymilk mixed with 1 tsp. lemon juice
1 cup fresh basil minced
parmesan cheese “Almond, †see below
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Recipe Instructions
Read the instructions at FatFree Vegan KitchenNutrition Facts
480
calories
3
g fat
7
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 480
Calories From Fat 30
% Daily Value*
Total Fat 3g
5%
Saturated Fat 1g
5%
Trans Fat g
Cholesterol 5mg
2%
Sodium 180mg
8%
Potassium 1650mg
47%
Total Carbohydrates 82g
27%
Dietary Fiber 40g
160%
Sugars 7g
Protein 33g
66%
Vitamin A
25%
Vitamin C
30%
Calcium
20%
Iron
60%
Weight Watchers Points
PointsPlus: 9SmartPoints: 12
