Directions:
- Heat 4 tablespoons of the oil in a large heavy skillet. Add eggplant. Fry, turning once or twice, until lightly browned and tender. Remove, set aside.
- Heat remaining oil in same skillet. Add zucchini, green pepper, onion and garlic. Saute until tender, stirring occasionally.
- Toss in eggplant, tomatoes, salt, basil and black pepper. Simmer about 5 minutes, tossing gently until hot. Cover and simmer 10 minutes. Before serving, sprinkle with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.74 Kcal (933 kJ) | ||
| Calories from fat | 182.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.26g | 31% | |
|---|---|---|---|
| Sodium | 295.91mg | 12% | |
| Potassium | 355.25mg | 8% | |
| Total Carbs | 10.21g | 3% | |
| Sugars | 5.57g | 22% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 1.81g | 4% | |
| Vitamin C | 31.7mg | 53% | |
| Iron | 0.3mg | 2% | |
| Calcium | 23mg | 2% | |
| Amount Per 100 g | |||
| Calories | 120.26 Kcal (504 kJ) | ||
| Calories from fat | 98.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.94g | 31% | |
|---|---|---|---|
| Sodium | 159.76mg | 12% | |
| Potassium | 191.8mg | 8% | |
| Total Carbs | 5.51g | 3% | |
| Sugars | 3.01g | 22% | |
| Dietary Fiber | 2.15g | 16% | |
| Protein | 0.98g | 4% | |
| Vitamin C | 17.1mg | 53% | |
| Iron | 0.2mg | 2% | |
| Calcium | 12.4mg | 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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