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Sautéed eggplant, pepper, onion and tomato Calories
Fiber-rich vegetable dish and a source of vitamin C
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (chopped) of Sautéed eggplant, pepper, onion and tomato (180 g) has 130 calories. That works out to 72 calories per 100 g. It contains 13.3 g of carbs, 2.3 g of protein, 7.9 g of fat and 4.9 g of fiber. Its 45 mg of Vitamin C covers 50% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Sautéed eggplant, pepper, onion and tomato Nutrition Facts
Selected: 1 cup (chopped) · 180 g
130
KCAL / 180G
Carbs
13.3g
· 5% DV
Protein
2.3g
· 5% DV
Fat
7.9g
· 10% DV
Fiber
4.9g
· 18% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 40% · Protein 7% · Fat 53%
Sautéed eggplant, pepper, onion and tomato nutrition facts table · 1 cup (chopped) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 130 kcal | |
| Total fat | 7.9 g | 10% |
| Saturated fat | 1.04 g | 5% |
| Trans fat | 0 g | |
| Sodium | 16 mg | 1% |
| Total carbohydrate | 13.3 g | 5% |
| Fiber | 4.9 g | 18% |
| Protein | 2.3 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Cup of Chopped Sautéed eggplant, pepper, onion and tomato?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 180 g | 130 kcal |
| 1 tablespoon (chopped) | 15 g | 11 kcal |
| ½ cup (chopped) | 90 g | 65 kcal |
| 100 g | 100 g | 72 kcal |
| 1 serving (small) | 150 g | 108 kcal |
| 1 serving (large) | 250 g | 180 kcal |
| 1.5 cup (chopped) | 270 g | 194 kcal |
| 2 cup (chopped) | 360 g | 259 kcal |
Calculated from 72 calories per 100 g.
Frequently Asked Questions About Sautéed eggplant, pepper, onion and tomato
How do you make sautéed eggplant, pepper, onion and tomato?
Sautéed eggplant, pepper, onion and tomato is made by cooking the onion and pepper in oil, adding eggplant, then stirring in tomato and simmering until tender. Use a wide pan so the vegetables cook rather than steam, and add water only if the pan becomes dry.
Do you need to peel eggplant for sautéed eggplant, pepper, onion and tomato?
No, you do not need to peel eggplant for sautéed eggplant, pepper, onion and tomato. The skin softens as it cooks and helps the pieces hold their shape; peel it only if the eggplant has especially tough skin or you prefer a softer texture.
Should you salt eggplant before making sautéed eggplant, pepper, onion and tomato?
Usually, no: salting eggplant before making sautéed eggplant, pepper, onion and tomato is optional. Modern eggplant is not typically bitter, but salting and rinsing can help if yours tastes bitter; dry the pieces well before they go into the pan.
How do you stop sautéed eggplant, pepper, onion and tomato from becoming oily?
To keep sautéed eggplant, pepper, onion and tomato from becoming oily, use a hot pan, add a modest amount of oil, and cook the eggplant in batches if needed. Crowding the pan can make the vegetables soften slowly and encourage you to add more oil.
Can you make sautéed eggplant, pepper, onion and tomato in the oven?
Yes, you can roast the vegetables for sautéed eggplant, pepper, onion and tomato instead of cooking them on the stovetop. Toss the chopped vegetables with a little oil, roast until tender and browned, then mix in the tomato and finish cooking until juicy.
What kind of pepper works best in sautéed eggplant, pepper, onion and tomato?
Sweet bell pepper works well in sautéed eggplant, pepper, onion and tomato, while long green peppers give it a sharper, more savory flavor. Use a mix if you like, or add a hot chili for heat without changing the basic dish.
Is sautéed eggplant, pepper, onion and tomato a traditional Turkish dish?
Sautéed eggplant, pepper, onion and tomato is a home-style combination of vegetables rather than one recipe with a single official origin. Similar stovetop dishes are cooked across the Mediterranean and Middle East, with local choices of seasoning, oil and serving style.
Can you freeze sautéed eggplant, pepper, onion and tomato?
Yes, sautéed eggplant, pepper, onion and tomato can be frozen after it has cooled. Store it in airtight portions; the thawed vegetables may be softer and release liquid, so reheat uncovered until the excess moisture evaporates.
How long does sautéed eggplant, pepper, onion and tomato last in the fridge?
Sautéed eggplant, pepper, onion and tomato keeps for about three days in a covered container in the refrigerator. Cool it promptly after cooking and reheat only the portion you plan to eat, rather than warming and cooling the whole batch repeatedly.
Can you eat sautéed eggplant, pepper, onion and tomato cold?
Yes, sautéed eggplant, pepper, onion and tomato can be eaten cold or at room temperature. Its flavors often settle after chilling, making it a good side dish with bread or grains; keep it refrigerated until serving.
Sautéed eggplant, pepper, onion and tomato Vitamins & Minerals
Vitamins
Vitamin C
45mg · 50% DV
B6
0.27mg · 16% DV
Vitamin K
15.3µg · 13% DV
Folate
43.2µg · 11% DV
Minerals
Copper
0.2mg · 22% DV
Manganese
0.34mg · 15% DV
Potassium ⭐
477mg · 14% DV
Phosphorus
58mg · 8% DV
Sodium
16mg · 1% DV
Sautéed eggplant, pepper, onion and tomato Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Sautéed eggplant, pepper, onion and tomato
To burn the 130 calories in 1 cup (chopped) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Sautéed eggplant, pepper, onion and tomato?
Sautéed eggplant, pepper, onion and tomato is a simple pan-cooked vegetable dish, made by cooking chopped vegetables until tender, often with a little oil. It fits the style of everyday home cooking found in Turkey, where seasonal vegetables are commonly cooked together and served warm or at room temperature.
Enjoy it as a light meal, alongside rice or bread, or as part of a spread of small dishes. The vegetables provide fibre and make the dish a source of vitamin C. If you want a lighter version, use the oil sparingly; for a more substantial meal, serve it with beans, lentils or a spoonful of yoghurt.
How Nutritious Is Sautéed eggplant, pepper, onion and tomato?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Sautéed eggplant, pepper, onion and tomato Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Sautéed eggplant, pepper, onion and tomato Contain Allergens?
No known major allergens
Which Diets Is Sautéed eggplant, pepper, onion and tomato Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Sautéed eggplant, pepper, onion and tomato Fat Profile
SATURATED
1.04g
MONOUNSATURATED
4.95g
POLYUNSATURATED
0.95g
Omega 6:3 ratio 17.6:1
Above the ideal 4:1 (17.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.