Directions:
- In a large pot, saute the onion, bell pepper, and garlic in hot oil, until tender.
- Add in the mushrooms, eggplant, and zucchini; stir.
- Add the beef broth and wine; bring the mixture to boiling; reduce heat.
- Simmer, covered, for 8-10 minutes or until vegetables are tender.
- Add in the tomatoes with juice, basil, and salt and pepper to taste; cook until heated through.
- Ladle stew into individual bowls; sprinkle with provolone cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.88 Kcal (766 kJ) | ||
| Calories from fat | 85.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.49g | 15% | |
|---|---|---|---|
| Cholesterol | 15.26mg | 5% | |
| Sodium | 518.95mg | 22% | |
| Potassium | 640.04mg | 14% | |
| Total Carbs | 12.71g | 4% | |
| Sugars | 5.61g | 22% | |
| Dietary Fiber | 3.35g | 13% | |
| Protein | 11.13g | 22% | |
| Vitamin C | 72.4mg | 121% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 21.1mg | 117% | |
| Calcium | 203.4mg | 20% | |
| Amount Per 100 g | |||
| Calories | 49.71 Kcal (208 kJ) | ||
| Calories from fat | 23.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.58g | 15% | |
|---|---|---|---|
| Cholesterol | 4.15mg | 5% | |
| Sodium | 141.06mg | 22% | |
| Potassium | 173.98mg | 14% | |
| Total Carbs | 3.45g | 4% | |
| Sugars | 1.53g | 22% | |
| Dietary Fiber | 0.91g | 13% | |
| Protein | 3.03g | 22% | |
| Vitamin C | 19.7mg | 121% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 5.7mg | 117% | |
| Calcium | 55.3mg | 20% | |
* 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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