6-Vegetable Mediterranean Stew Recipe

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6-Vegetable Mediterranean Stew
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Ingredients:

Directions:

  1. Heat a bit of olive oil in a large saucepan and sauté the onion, mushrooms and chilli pepper for a couple minutes.
  2. Add the eggplant and continue cooking over a medium-low heat for about five minutes, until the eggplant starts to soften.
  3. Add in the cumin, balsamic vinegar, bacon and red pepper.
  4. Cook until the bacon starts to colour, then add in the chopped tomatoes, sundried tomatoes, red wine and stock.
  5. Season with salt and pepper.
  6. Bring to a boil, then turn the heat down, three-quarters cover the pot and simmer for about 20 minutes or until you are happy with the thickness of the sauce.
  7. Check the seasoning and serve with a dollop of yogurt or over some cooked basmati rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 447.05 Kcal (1872 kJ)
Calories from fat 244.57 Kcal
% Daily Value*
Total Fat 27.17g 42%
Cholesterol 46.5mg 16%
Sodium 492.59mg 21%
Potassium 1162.12mg 25%
Total Carbs 26.38g 9%
Sugars 15.89g 64%
Dietary Fiber 7.72g 31%
Protein 18.53g 37%
Vitamin C 81.5mg 136%
Iron 2.1mg 12%
Calcium 123.3mg 12%
Amount Per 100 g
Calories 78.7 Kcal (330 kJ)
Calories from fat 43.05 Kcal
% Daily Value*
Total Fat 4.78g 42%
Cholesterol 8.19mg 16%
Sodium 86.71mg 21%
Potassium 204.57mg 25%
Total Carbs 4.64g 9%
Sugars 2.8g 64%
Dietary Fiber 1.36g 31%
Protein 3.26g 37%
Vitamin C 14.3mg 136%
Iron 0.4mg 12%
Calcium 21.7mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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