Directions:
- Heat broth in large saucepan. Add garlic, half the scallion, eggplant and red bell pepper and saute till the scallion begins to soften, about 4 minutes.
- Add mushrooms and black pepper and continue sauteeing till eggplant is tender, 5 minutes.
- Stir in Parmesan, serve and sprinkle with remaining scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.31 Kcal (299 kJ) | ||
| Calories from fat | 16.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 3% | |
|---|---|---|---|
| Cholesterol | 1.65mg | 1% | |
| Sodium | 342.08mg | 14% | |
| Potassium | 376.44mg | 8% | |
| Total Carbs | 12.33g | 4% | |
| Sugars | 6.18g | 25% | |
| Dietary Fiber | 4.33g | 17% | |
| Protein | 2.77g | 6% | |
| Vitamin C | 34.5mg | 58% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.7mg | 71% | |
| Calcium | 44.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 28.86 Kcal (121 kJ) | ||
| Calories from fat | 6.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 3% | |
|---|---|---|---|
| Cholesterol | 0.67mg | 1% | |
| Sodium | 138.44mg | 14% | |
| Potassium | 152.34mg | 8% | |
| Total Carbs | 4.99g | 4% | |
| Sugars | 2.5g | 25% | |
| Dietary Fiber | 1.75g | 17% | |
| Protein | 1.12g | 6% | |
| Vitamin C | 14mg | 58% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 5.1mg | 71% | |
| Calcium | 18mg | 4% | |
* 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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