Directions:
- Sweat the garlic, onion and salt in the oil for 5-7 minutes on a low heat in a covered pan. Stir frequently.
- While that is sweating, chop up the vegetables. First add the eggplant, then potatoes, fennel, pepper, zuchinni, and tomatoes.
- Sprinkle in the dried basil now, but save the fresh to add at the end if using that.
- Increase heat and simmer for 40 minutes until vegetables are tender.
- Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.25 Kcal (809 kJ) | ||
| Calories from fat | 20.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 4% | |
|---|---|---|---|
| Sodium | 237.79mg | 10% | |
| Potassium | 1109.34mg | 24% | |
| Total Carbs | 39.68g | 13% | |
| Sugars | 13.28g | 53% | |
| Dietary Fiber | 10.36g | 41% | |
| Protein | 5.21g | 10% | |
| Vitamin C | 61.4mg | 102% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.7mg | 9% | |
| Calcium | 93.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 47.12 Kcal (197 kJ) | ||
| Calories from fat | 5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.56g | 4% | |
|---|---|---|---|
| Sodium | 57.98mg | 10% | |
| Potassium | 270.49mg | 24% | |
| Total Carbs | 9.68g | 13% | |
| Sugars | 3.24g | 53% | |
| Dietary Fiber | 2.53g | 41% | |
| Protein | 1.27g | 10% | |
| Vitamin C | 15mg | 102% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 0.4mg | 9% | |
| Calcium | 22.8mg | 9% | |
* 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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