Brunch

Eggplant and Potato with tomato sauce is for Lunch.

Eggplant and Potato with tomato sauce takes 3 minutes to prepare.

Eggplant and Potato with tomato sauce takes 37 minutes to cook.

Eggplant and Potato with tomato sauce makes 2 servings.

The ingredients for Eggplant and Potato with tomato sauce are:

- Eggplant, fresh, 125 grams or 1 medium size.
- Potato Fresh medium, 150 gram
- Onions, raw, 50 grams.
- Red Tomato Fresh, 350 gram or 2 medium size
- Garlic, 1 clove
- Green Chilli Pepper Fresh, 2.5 gram small peice
- Salt, 0.5 tsp
- Pepper, black, 0.5 tsp
- Arabic spices or Garam Masala Spice Blend, 0.5 tsp
- Water, bottled, 250 grams or 1 cup

Here is how you make Eggplant and Potato with tomato sauce:

Cut potatoes and eggplant cubes 1" X 1" sizeChop the onion, Green Chilli Pepper Fresh, and the garlicCut the tomato and put it with the water in the blender. blend for 2 minutes.Place the pot on low heat Add oil, then onions and garlic, mix for 3 minutes then add the potato and the eggplant.Leave to simmer for 5 minutes then add the drained tomato juice, salt and spices and black pepper, leave to mature for a period of half an hour on low heat, stirring from time to time.Serving Size:?2 cupNumber of Servings: 2Recipe submitted by SparkPeople user LSOMRAN.

The nutritional information for Eggplant and Potato with tomato sauce is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 158.9

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 603.5 mg
• Total Carbs: 27.7 g
• Dietary Fiber: 4.0 g
• Protein: 2.4 g

The dietary needs meet for Eggplant and Potato with tomato sauce is Vegetarian