Directions:
- Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
- In a large nonstick skillet or wok, stir-fry the onion, green pepper and garlic in oil for 2-3 minutes. Add the eggplant, zucchini and yellow squash. Cook and stir for 5-7 minutes or until vegetables are crisp-tender.
- Stir in the parsley, oregano, dill and pepper; heat through. Sprinkle with tomato and Parmesan cheese. Serve over pasta if desired. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.75 Kcal (665 kJ) | ||
| Calories from fat | 76.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.51g | 13% | |
|---|---|---|---|
| Cholesterol | 4.4mg | 1% | |
| Sodium | 378.17mg | 16% | |
| Potassium | 877.56mg | 19% | |
| Total Carbs | 15.87g | 5% | |
| Sugars | 6.76g | 27% | |
| Dietary Fiber | 4.96g | 20% | |
| Protein | 6.98g | 14% | |
| Vitamin C | 78mg | 130% | |
| Iron | 1.3mg | 7% | |
| Calcium | 119.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 48.61 Kcal (204 kJ) | ||
| Calories from fat | 23.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 13% | |
|---|---|---|---|
| Cholesterol | 1.35mg | 1% | |
| Sodium | 115.8mg | 16% | |
| Potassium | 268.72mg | 19% | |
| Total Carbs | 4.86g | 5% | |
| Sugars | 2.07g | 27% | |
| Dietary Fiber | 1.52g | 20% | |
| Protein | 2.14g | 14% | |
| Vitamin C | 23.9mg | 130% | |
| Iron | 0.4mg | 7% | |
| Calcium | 36.6mg | 12% | |
* 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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