Directions:
- Heat oil in a large saute pan over medium-high heat.
- Saute eggplant, zucchini, bell peppers and garlic until just under done (around 5-7 minutes).
- Add tomato and remaining ingredients. Cook 2 to 4 minutes until vegetables are tender-crisp.
- Remove from heat and let cool on countertop before placing in the refrigerator.
- Serve as a dip or as a topping for chicken or fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.66 Kcal (480 kJ) | ||
| Calories from fat | 63.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 11% | |
|---|---|---|---|
| Sodium | 8.12mg | 0% | |
| Potassium | 582.52mg | 12% | |
| Total Carbs | 10.81g | 4% | |
| Sugars | 5.49g | 22% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 3.1g | 6% | |
| Vitamin C | 90.2mg | 150% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 21.5mg | 120% | |
| Calcium | 45.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 47.55 Kcal (199 kJ) | ||
| Calories from fat | 26.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 11% | |
|---|---|---|---|
| Sodium | 3.37mg | 0% | |
| Potassium | 241.57mg | 12% | |
| Total Carbs | 4.48g | 4% | |
| Sugars | 2.28g | 22% | |
| Dietary Fiber | 1.48g | 14% | |
| Protein | 1.29g | 6% | |
| Vitamin C | 37.4mg | 150% | |
| Vitamin A | 0.5mg | 39% | |
| Iron | 8.9mg | 120% | |
| Calcium | 18.8mg | 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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