Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0
  • 1 Rating
Recipe by Cooking Light July 1997

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Yield:
2 servings (serving size: 2 cups)
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Ingredients

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Directions

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  • Preheat broiler.

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  • Line a broiler pan with foil; coat with cooking spray.

  • Place eggplant and next 4 ingredients (eggplant through garlic) on prepared broiler pan. Broil vegetables 5 minutes on each side or until lightly browned. Remove from heat. Crush garlic cloves; set eggplant mixture aside.

  • Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 1 minute. Add eggplant mixture, tomatoes, thyme, and pepper. Reduce heat; cook 4 minutes or until thoroughly heated. Stir in olives.

Nutrition Facts

319 calories; calories from fat 25%; fat 9g; saturated fat 1.6g; mono fat 2.7g; poly fat 3.6g; protein 31.2g; carbohydrates 30.9g; fiber 4.6g; cholesterol 194mg; iron 7.1mg; sodium 627mg; calcium 226mg.
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