Directions:
- Cook eggplant, zucchini, bell peppers, apple, onion, and garlic in oil in a 5-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until vegetables are softened, about 40 minutes. Stir in tomatoes with juice, okra, tomato paste, salt, and pepper and cook, covered, stirring occasionally, until stew is slightly thickened, 15 to 20 minutes. Remove from heat and stir in lemon juice. Cool, uncovered, and serve warm or at room temperature. Stir in parsley and salt to taste just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.47 Kcal (538 kJ) | ||
| Calories from fat | 42.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 7% | |
|---|---|---|---|
| Sodium | 494.78mg | 21% | |
| Potassium | 450.16mg | 10% | |
| Total Carbs | 21.36g | 7% | |
| Sugars | 14.3g | 57% | |
| Dietary Fiber | 6.02g | 24% | |
| Protein | 1.63g | 3% | |
| Vitamin C | 57mg | 95% | |
| Vitamin A | 1mg | 33% | |
| Iron | 27mg | 150% | |
| Calcium | 28.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 49.19 Kcal (206 kJ) | ||
| Calories from fat | 16.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 7% | |
|---|---|---|---|
| Sodium | 189.44mg | 21% | |
| Potassium | 172.35mg | 10% | |
| Total Carbs | 8.18g | 7% | |
| Sugars | 5.47g | 57% | |
| Dietary Fiber | 2.3g | 24% | |
| Protein | 0.62g | 3% | |
| Vitamin C | 21.8mg | 95% | |
| Vitamin A | 0.4mg | 33% | |
| Iron | 10.3mg | 150% | |
| Calcium | 10.9mg | 3% | |
* 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.
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