Directions:
- Peel the eggplant and onion, then cut eggplant, zucchini and onion into 1/2 inch pieces.
- Heat oil in a very large large frying pan.
- Add vegetables and cook slightly. (Add water if it gets dry.).
- Add diced tomatoes, basil and oregano. Cover pan with lid and simmer until vegetables are tender.
- Add pinto beans and water or liquid from beans. Stir. Cover and cook until heated through. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.22 Kcal (1006 kJ) | ||
| Calories from fat | 51.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 9% | |
|---|---|---|---|
| Sodium | 19.58mg | 1% | |
| Potassium | 990.16mg | 21% | |
| Total Carbs | 37.27g | 12% | |
| Sugars | 3.17g | 13% | |
| Dietary Fiber | 12.51g | 50% | |
| Protein | 13.44g | 27% | |
| Vitamin C | 31.6mg | 53% | |
| Iron | 3.5mg | 19% | |
| Calcium | 92.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 83.08 Kcal (348 kJ) | ||
| Calories from fat | 17.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 9% | |
|---|---|---|---|
| Sodium | 6.77mg | 1% | |
| Potassium | 342.43mg | 21% | |
| Total Carbs | 12.89g | 12% | |
| Sugars | 1.1g | 13% | |
| Dietary Fiber | 4.33g | 50% | |
| Protein | 4.65g | 27% | |
| Vitamin C | 10.9mg | 53% | |
| Iron | 1.2mg | 19% | |
| Calcium | 31.9mg | 9% | |
* 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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