Directions:
- Preheat oven to 350 degrees.
- Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute.
- Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes.
- Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes.
- Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes.
- Mix in vinegar; season to taste with salt and pepper.
- Spread in 9-inch pie dish.
- Sprinkle with cheese, if desired.
- Bake until heated through, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.5 Kcal (412 kJ) | ||
| Calories from fat | 59.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.61g | 10% | |
|---|---|---|---|
| Cholesterol | 10.09mg | 3% | |
| Sodium | 131.21mg | 5% | |
| Potassium | 258.35mg | 5% | |
| Total Carbs | 7.41g | 2% | |
| Sugars | 4.72g | 19% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 2.69g | 5% | |
| Vitamin C | 31.7mg | 53% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 10.3mg | 57% | |
| Calcium | 72.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 67.65 Kcal (283 kJ) | ||
| Calories from fat | 40.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 10% | |
|---|---|---|---|
| Cholesterol | 6.93mg | 3% | |
| Sodium | 90.1mg | 5% | |
| Potassium | 177.41mg | 5% | |
| Total Carbs | 5.09g | 2% | |
| Sugars | 3.24g | 19% | |
| Dietary Fiber | 1.6g | 9% | |
| Protein | 1.85g | 5% | |
| Vitamin C | 21.8mg | 53% | |
| Vitamin A | 0.4mg | 20% | |
| Iron | 7mg | 57% | |
| Calcium | 49.9mg | 7% | |
* 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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