Italian Eggplant (Aubergine) Salad

1. Preheat oven to 350.

2. Puncture eggplants with a fork and place on a baking sheet.

3. Bake 1 1/2 hrs or until soft - turn occasionally.

4. Cool. Peel and dice.

5. In a large bowl combine remaining ingredients.

6. Add eggplant and marinate at least 2 hours.

7. Note: I used fresh parsley, basil and oregano.

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Nutrient	Quantity
Total fats	40.5541 g
Protein	0.2125 g
Carbohydrates	28.694 g
Energy	472.7748 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3152 g
Water	13.636 g
Aspartic acid	0.0145 g
Calcium, Ca	23.0629 mg
Lutein + zeaxanthin	100.9396 g
Fiber, total dietary	0.4697 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	80.1836 g
Niacin	0.0648 mg
Vitamin A, RAE	6.6955 g
Arginine	0.0063 g
Riboflavin	0.0115 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0062 g
Fatty acids, total saturated 20:1	0.126 g
Glutamic acid	0.0135 g
Sodium, Na	5.7008 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5084 g
Total lipid (fat)	40.5541 g
Manganese, Mn	0.0764 mg
Fructose	1.1921 g
Proline	0.02 g
Fatty acids, total saturated 16:0	4.5815 g
Sucrose	25.1587 g
Choline, total	0.6297 mg
Sugars, total	27.5938 g
Serine	0.005 g
Fatty acids, total saturated 18:0	0.7965 g
Vitamin B-6	0.0118 mg
Selenium, Se	0.1981 g
Ash	0.1712 g
Fatty acids, total saturated 18:1 undifferentiated	28.8748 g
Pantothenic acid	0.0147 mg
Phenylalanine	0.0066 g
Copper, Cu	0.0151 mg
Betaine	0.1394 mg
Thiamin	0.003 mg
Methionine	0.0019 g
Iron, Fe	0.8071 mg
Carbohydrate, by difference	28.694 g
Phosphorus, P	5.3687 mg
Folate, total	4.4202 g
Tocopherol, gamma	0.5873 mg
Alanine	0.0077 g
Valine	0.0082 g
Fatty acids, total saturated 18:2 undifferentiated	3.9627 g
Glycine	0.0073 g
Carotene, alpha	0.2 g
Glucose (dextrose)	1.2302 g
Fatty acids, total saturated 14:0	0.0001 g
Zinc, Zn	0.0574 mg
Isoleucine	0.0061 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0025 g
Fatty acids, total polyunsaturated	4.278 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.0108 g
Vitamin A, IU	133.959 IU
Folate, DFE	4.4202 g
Tryptophan	0.0027 g
Vitamin C, total ascorbic acid	1.7252 mg
Phytosterols	91.5975 mg
Galactose	0.0021 g
Fatty acids, total polyunsaturated 18:1 c	0.0071 g
Fatty acids, total saturated 20:0	0.1677 g
Tyrosine	0.0042 g
Vitamin K (phylloquinone)	52.014 g
Fatty acids, total saturated	5.6094 g
Histidine	0.0023 g
Fatty acids, total monounsaturated	29.5603 g
Threonine	0.0049 g
Folate, food	4.4202 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	0.1716 g
Vitamin E (alpha-tocopherol)	6.0056 mg
Magnesium, Mg	5.3863 mg
Lysine	0.0075 g
Potassium, K	39.0055 mg
Cystine	0.0014 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	3 tablespoons	358.02	0	40.5
Balsamic vinegar	1 tablespoon	14.08	2.7248	0
Parsley	1 teaspoon	0.45	0.0791	0.0099
Oregano	1 teaspoon	2.65	0.6892	0.0428
eggplant	6	0	0	0
Garlic Clove	1	0	0	0
Basil	0.25 teaspoon	0.0508	0.0059	0.0014
white sugar	2 tablespoons	97.524	25.195	0
salt pepper	0	0	0	0