Directions:
- Cook pork in a large skillet over medium heat in 1 tablespoon oil until browned; remove and keep warm.
- In the same skillet, saute the eggplant, zucchini, onion and carrots in remaining oil until tender. Stir in the tomatoes, soup, cheese, water, salt and seasonings; add pork. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with fettuccine. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.44 Kcal (965 kJ) | ||
| Calories from fat | 80.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 14% | |
|---|---|---|---|
| Cholesterol | 77.77mg | 26% | |
| Sodium | 321.01mg | 13% | |
| Potassium | 679.07mg | 14% | |
| Total Carbs | 8.02g | 3% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 26.67g | 53% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 1.7mg | 9% | |
| Calcium | 48mg | 5% | |
| Amount Per 100 g | |||
| Calories | 94.69 Kcal (396 kJ) | ||
| Calories from fat | 33.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 14% | |
|---|---|---|---|
| Cholesterol | 31.96mg | 26% | |
| Sodium | 131.91mg | 13% | |
| Potassium | 279.05mg | 14% | |
| Total Carbs | 3.3g | 3% | |
| Sugars | 1.87g | 18% | |
| Dietary Fiber | 1.21g | 12% | |
| Protein | 10.96g | 53% | |
| Vitamin C | 1.9mg | 8% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.7mg | 9% | |
| Calcium | 19.7mg | 5% | |
* 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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