Directions:
- Sauté onion in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until crisp-tender. Add eggplant and squash. Cover and cook, stirring occasionally, 10 minutes or until eggplant begins to soften. Stir in tomatoes and remaining ingredients. Cover and cook 5 more minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 490.96 Kcal (2056 kJ) | ||
| Calories from fat | 127.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.13g | 22% | |
|---|---|---|---|
| Sodium | 2453.34mg | 102% | |
| Potassium | 3249.14mg | 69% | |
| Total Carbs | 85.04g | 28% | |
| Sugars | 54.45g | 218% | |
| Dietary Fiber | 21.67g | 87% | |
| Protein | 15.07g | 30% | |
| Vitamin C | 104.4mg | 174% | |
| Iron | 1.1mg | 6% | |
| Calcium | 204.3mg | 20% | |
| Amount Per 100 g | |||
| Calories | 32.83 Kcal (137 kJ) | ||
| Calories from fat | 8.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.94g | 22% | |
|---|---|---|---|
| Sodium | 164.03mg | 102% | |
| Potassium | 217.24mg | 69% | |
| Total Carbs | 5.69g | 28% | |
| Sugars | 3.64g | 218% | |
| Dietary Fiber | 1.45g | 87% | |
| Protein | 1.01g | 30% | |
| Vitamin C | 7mg | 174% | |
| Iron | 0.1mg | 6% | |
| Calcium | 13.7mg | 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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