Roasted Eggplant (Aubergine) And Red Pepper

1. Toss eggplant with two tablespoons of salt and let drain for 1 hour. Rinse off salt and pat dry with paper towells.

2. Preheat oven to 450°F

3. Toss vegetables with garlic, oil, 3/4 tsp salt, and pepper in a bowl, then spread in an oiled large shallow (1-inch-deep) baking pan. Roast vegetables in middle of oven, stirring occasionally, until tender, 25 to 30 minutes. Cool in pan on a rack and stir in basil.

4. Makes 6 servings.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	0.1626 g
Protein	1.4367 g
Carbohydrates	10.7821 g
Energy	46.6622 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.022 g
Water	102.9718 g
Aspartic acid	0.1242 g
Calcium, Ca	37.2282 mg
Lutein + zeaxanthin	306.4605 g
Fiber, total dietary	2.1003 g
Carotene, beta	169.4085 g
Niacin	0.182 mg
Vitamin A, RAE	14.1472 g
Arginine	0.1224 g
Riboflavin	0.0347 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	0.3066 g
Sodium, Na	4.727 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0004 g
Total lipid (fat)	0.1626 g
Manganese, Mn	0.276 mg
Fructose	1.4214 g
Proline	0.0268 g
Fatty acids, total saturated 16:0	0.0424 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	1.0891 g
Choline, total	7.3792 mg
Sugars, total	4.6836 g
Serine	0.0307 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.0066 g
Vitamin B-6	0.1419 mg
Selenium, Se	0.5941 g
Ash	0.4898 g
Fatty acids, total saturated 18:1 undifferentiated	0.0227 g
Pantothenic acid	0.1544 mg
Phenylalanine	0.037 g
Copper, Cu	0.0709 mg
Betaine	0.1824 mg
Thiamin	0.053 mg
Methionine	0.0047 g
Iron, Fe	0.4548 mg
Carbohydrate, by difference	10.7821 g
Phosphorus, P	35.7765 mg
Folate, total	24.6017 g
Tocopherol, gamma	0.0462 mg
Lycopene	0.115 g
Alanine	0.0336 g
Valine	0.0329 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.0222 g
Glycine	0.0365 g
Carotene, alpha	0.069 g
Glucose (dextrose)	2.1695 g
Fatty acids, total saturated 14:0	0.0046 g
Zinc, Zn	0.2367 mg
Isoleucine	0.023 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	0.045 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.0434 g
Tocotrienol, alpha	0.0489 mg
Vitamin A, IU	284.9202 IU
Folate, DFE	24.6017 g
Tryptophan	0.0178 g
Vitamin C, total ascorbic acid	9.094 mg
Phytosterols	17.029 mg
Galactose	0.0152 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0223 g
Vitamin K (phylloquinone)	23.3657 g
Fatty acids, total saturated	0.0564 g
Histidine	0.019 g
Fatty acids, total monounsaturated	0.0232 g
Threonine	0.03 g
Folate, food	24.6017 g
Cryptoxanthin, beta	2.5818 g
Vitamin E (alpha-tocopherol)	0.0704 mg
Magnesium, Mg	15.3752 mg
Lysine	0.0501 g
Potassium, K	183.8767 mg
Cystine	0.0067 g
Fluoride, F	1.4066 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	3 tablespoons	0	0	0
Onion	1	44	10.274	0.11
Extra virgin olive oil	2 tablespoons	0	0	0
Red bell pepper	1	0	0	0
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
eggplant	0.75	0	0	0
Garlic Clove	4	0	0	0
Basil	2 tablespoons	1.219	0.1404	0.0339