Directions:
- Place eggplant in a colander and sprinkle with salt.
- Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
- Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
- Remove from heat and stir in basil, parsley and rosemary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.65 Kcal (1439 kJ) | ||
| Calories from fat | 129.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.38g | 22% | |
|---|---|---|---|
| Sodium | 1062.09mg | 44% | |
| Potassium | 533.37mg | 11% | |
| Total Carbs | 43.28g | 14% | |
| Sugars | 8.77g | 35% | |
| Dietary Fiber | 5.64g | 23% | |
| Protein | 3.4g | 7% | |
| Vitamin C | 49.2mg | 82% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 24.8mg | 138% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 68.13 Kcal (285 kJ) | ||
| Calories from fat | 25.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.85g | 22% | |
|---|---|---|---|
| Sodium | 210.58mg | 44% | |
| Potassium | 105.75mg | 11% | |
| Total Carbs | 8.58g | 14% | |
| Sugars | 1.74g | 35% | |
| Dietary Fiber | 1.12g | 23% | |
| Protein | 0.67g | 7% | |
| Vitamin C | 9.8mg | 82% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 4.9mg | 138% | |
| Calcium | 10mg | 5% | |
* 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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