Stewed Eggplant and Tomatoes with Polenta

Stewed Eggplant and Tomatoes with Polenta

recipe by

330
calories
15
ingredients
5
servings
3.76

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Ingredients

5 cups water
1 cup cornmeal stone ground coarse, polenta
1/4 cup olive oil
1 onions large, diced
1 tbsp minced garlic finely, about 4-5 cloves
1 1/2 lbs eggplant diced, I used some purple and some orange
28 ozs diced tomatoes in juice or puree, can use 2-3 cups fresh diced tomatoes
fresh basil leaves for garnish

Nutrition Facts

330
calories
16
g fat
10
g sugar
Amount Per Serving (recipe is 5 servings)
Calories 330
Calories From Fat 140
% Daily Value*
Total Fat 16g
25%
Saturated Fat 25g
125%
Trans Fat g
Cholesterol 0mg
0%
Sodium 430mg
18%
Potassium 910mg
26%
Total Carbohydrates 42g
14%
Dietary Fiber 9g
36%
Sugars 10g
Protein 7g
14%
Vitamin A
30%
Vitamin C
50%
Calcium
6%
Iron
6%

Weight Watchers Points

PointsPlus: 9
SmartPoints: 17