Ingredients:
- pita bread, cut in wedges (optional)
- ripe olives (optional)
- fresh parsley sprig (optional)
Directions:
- Coat a nonaluminum Dutch oven with cooking spray, add oil.
- Place over medium heat until hot, add eggplant, onions, celery, bell pepper, and garlic, cook 10 minutes, stirring frequently.
- Add tomato sauce and next 6 ingredients, stir well.
- Cook over low heat 30 minutes or until veggies are tender, stirring occasionally.
- Place in medium bowl, cover and chill 8 hours.
- Serve on pita wedges and garnish with ripe olives and parsley, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.51 Kcal (312 kJ) | ||
| Calories from fat | 27.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 5% | |
|---|---|---|---|
| Sodium | 197.59mg | 8% | |
| Potassium | 349.39mg | 7% | |
| Total Carbs | 10.84g | 4% | |
| Sugars | 6.23g | 25% | |
| Dietary Fiber | 3.72g | 15% | |
| Protein | 1.54g | 3% | |
| Vitamin C | 25.9mg | 43% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.9mg | 49% | |
| Calcium | 33mg | 3% | |
| Amount Per 100 g | |||
| Calories | 44.61 Kcal (187 kJ) | ||
| Calories from fat | 16.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 5% | |
|---|---|---|---|
| Sodium | 118.3mg | 8% | |
| Potassium | 209.18mg | 7% | |
| Total Carbs | 6.49g | 4% | |
| Sugars | 3.73g | 25% | |
| Dietary Fiber | 2.23g | 15% | |
| Protein | 0.92g | 3% | |
| Vitamin C | 15.5mg | 43% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 5.3mg | 49% | |
| Calcium | 19.7mg | 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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