Directions:
- In a large non-stick skillet, saute onion, green pepper and garlic in hot oil for 3 minutes or until onion is transparent.
- Add zucchini and eggplant.
- Saute for 3 minutes.
- Lower heat and add vegetable broth, basil, oregano, salt, and pepper.
- Cover and simmer for 20 minutes or until slightly tender, adding more broth if necessary.
- Pour tomato sauce over vegetables.
- Cover and simmer 10 minutes longer or until veggies are tender.
- Sprinkle parsley on top and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.55 Kcal (279 kJ) | ||
| Calories from fat | 24.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.77g | 4% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 186.65mg | 8% | |
| Potassium | 238.44mg | 5% | |
| Total Carbs | 9.73g | 3% | |
| Sugars | 3.9g | 16% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 1.56g | 3% | |
| Vitamin C | 21.8mg | 36% | |
| Iron | 0.5mg | 3% | |
| Calcium | 23.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 56.29 Kcal (236 kJ) | ||
| Calories from fat | 21.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 4% | |
|---|---|---|---|
| Cholesterol | 0.17mg | 0% | |
| Sodium | 157.88mg | 8% | |
| Potassium | 201.69mg | 5% | |
| Total Carbs | 8.23g | 3% | |
| Sugars | 3.3g | 16% | |
| Dietary Fiber | 2.15g | 10% | |
| Protein | 1.32g | 3% | |
| Vitamin C | 18.4mg | 36% | |
| Iron | 0.4mg | 3% | |
| Calcium | 20mg | 2% | |
* 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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