3 tablespoons Pure Wesson® Vegetable Oil
1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups)
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup shredded Parmesan cheese
Nutrition information
| % Daily Value | ||
|---|---|---|
| Total Fat | 8 g | 13% |
| Saturated Fat | 2 g | 8% |
| Cholesterol | 2 mg | 1% |
| Sodium | 307 mg | 13% |
| Carbohydrate | 13 g | 4% |
| Dietary Fiber | 4 g | 14% |
| Protein | 3 g | 5% |
| Vitamin C | 8 mg | 13% |
| Calcium | 71 mg | 7% |
| Iron | 1 mg | 4% |
| Vitamin A | 293 iu | 6% |
| Calories | 128 kcal | 6% |
| Sugars | 5 g |
Heat oil in large nonstick skillet over medium-high heat. Add eggplant; cook 10 minutes or until tender, stirring occasionally. Add undrained tomatoes, salt and pepper to skillet; cook 2 minutes or until hot. Sprinkle with cheese and serve.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
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