Directions:
- In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.
- Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.
- Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer.
- Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 772.47 Kcal (3234 kJ) | ||
| Calories from fat | 380.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.26g | 65% | |
|---|---|---|---|
| Sodium | 1208.25mg | 50% | |
| Potassium | 3480.59mg | 74% | |
| Total Carbs | 82.26g | 27% | |
| Sugars | 42.59g | 170% | |
| Dietary Fiber | 26.14g | 105% | |
| Protein | 19.67g | 39% | |
| Vitamin C | 731.9mg | 1220% | |
| Vitamin A | 18.1mg | 605% | |
| Iron | 184.4mg | 1024% | |
| Calcium | 260.3mg | 26% | |
| Amount Per 100 g | |||
| Calories | 51.95 Kcal (218 kJ) | ||
| Calories from fat | 25.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 65% | |
|---|---|---|---|
| Sodium | 81.26mg | 50% | |
| Potassium | 234.07mg | 74% | |
| Total Carbs | 5.53g | 27% | |
| Sugars | 2.86g | 170% | |
| Dietary Fiber | 1.76g | 105% | |
| Protein | 1.32g | 39% | |
| Vitamin C | 49.2mg | 1220% | |
| Vitamin A | 1.2mg | 605% | |
| Iron | 12.4mg | 1024% | |
| Calcium | 17.5mg | 26% | |
* 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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