Mediterranean Vegetable Stew Recipe

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Ingredients

Count

Nutrition

132

Calories

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Ingredients:

Serving

2 tbsp olive oil, divided
1 cup chopped red onion
2 cups coarsely chopped green pepper
2 large garlic cloves, crushed
1 cup sliced mushrooms
1 small eggplant, unpeeled, cut in 1- to 2-inch chunks
1 (28 oz) can crushed tomatoes
1/2 cup kalamata olives, pitted and sliced
1 (15 oz) can chickpeas, drained and rinsed
1 tbsp chopped fresh rosemary
1 cup coarsely chopped parsley

Directions:

In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	132.49 Kcal (555 kJ)
Calories from fat	72.39 Kcal
		% Daily Value*
Total Fat	8.04g	12%
Sodium	192.38mg	8%
Potassium	418.05mg	9%
Total Carbs	13.01g	4%
Sugars	5.65g	23%
Dietary Fiber	4.39g	18%
Protein	2.67g	5%
Vitamin C	57.5mg	96%
Iron	0.9mg	5%
Calcium	38.5mg	4%

Amount Per 100 g
Calories	63.25 Kcal (265 kJ)
Calories from fat	34.56 Kcal
		% Daily Value*
Total Fat	3.84g	12%
Sodium	91.85mg	8%
Potassium	199.59mg	9%
Total Carbs	6.21g	4%
Sugars	2.7g	23%
Dietary Fiber	2.09g	18%
Protein	1.27g	5%
Vitamin C	27.4mg	96%
Iron	0.4mg	5%
Calcium	18.4mg	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.

Tastes

salty
savory
bitter
sweet

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