Mediterranean Salsa Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

2 cups cubed peeled eggplant (1/2-inch cubes )
1 cup cubed sweet red pepper (1/2-inch cubes )
1 cup cubed green pepper (1/2-inch cubes )
1 cup cubed zucchini (1/2-inch cubes )
3 garlic cloves, minced
2 tbsp olive oil
1 large tomato, cut into 1/2-inch cubes
2 tbsp cider vinegar
1 tbsp dried basil
1 tsp dried thyme
1/2 tsp sugar
1/2 tsp salt
1/4 to 1/2 tsp coarsely ground pepper
toasted bread rounds

Directions:

In a large nonstick skillet, saute the eggplant, peppers, zucchini and garlic in oil for 8 minutes. Add the tomato, vinegar, basil, thyme, sugar, salt and pepper. Cook 4-5 minutes longer or until vegetables are tender. Cover and refrigerate for at least 4 hours. Serve with toasted bread. Yield: about 2-1/2 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	48.2 Kcal (202 kJ)
Calories from fat	25.45 Kcal
		% Daily Value*
Total Fat	2.83g	4%
Sodium	119.81mg	5%
Potassium	260.48mg	6%
Total Carbs	4.75g	2%
Sugars	2.23g	9%
Dietary Fiber	1.67g	7%
Protein	1.48g	3%
Vitamin C	42.2mg	70%
Iron	0.6mg	3%
Calcium	19.8mg	2%

Amount Per 100 g
Calories	50.43 Kcal (211 kJ)
Calories from fat	26.62 Kcal
		% Daily Value*
Total Fat	2.96g	4%
Sodium	125.33mg	5%
Potassium	272.5mg	6%
Total Carbs	4.97g	2%
Sugars	2.34g	9%
Dietary Fiber	1.75g	7%
Protein	1.54g	3%
Vitamin C	44.2mg	70%
Iron	0.6mg	3%
Calcium	20.7mg	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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0.9

Points
1

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free

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