Directions:
- Heat olive oil in frying pan.
- Saute onion for 2 minutes.
- Add garlic and cook 1 minute.
- Add eggplant and capsicum and cook 5 minutes.
- Add zucchini, tomatoes, vinegar and stock.
- Season, reduce heat to slow simmer and cover.
- Cook 15-20 minutes.
- Just before serving stir through mustard (as much as you like) and chopped parsley and additional seasoning if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.17 Kcal (712 kJ) | ||
| Calories from fat | 33.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 6% | |
|---|---|---|---|
| Sodium | 2397.51mg | 100% | |
| Potassium | 753.05mg | 16% | |
| Total Carbs | 29.99g | 10% | |
| Sugars | 12.18g | 49% | |
| Dietary Fiber | 8.3g | 33% | |
| Protein | 3.64g | 7% | |
| Vitamin C | 18.6mg | 31% | |
| Iron | 0.2mg | 1% | |
| Calcium | 40.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 48.23 Kcal (202 kJ) | ||
| Calories from fat | 9.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.06g | 6% | |
|---|---|---|---|
| Sodium | 679.49mg | 100% | |
| Potassium | 213.42mg | 16% | |
| Total Carbs | 8.5g | 10% | |
| Sugars | 3.45g | 49% | |
| Dietary Fiber | 2.35g | 33% | |
| Protein | 1.03g | 7% | |
| Vitamin C | 5.3mg | 31% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.4mg | 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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