Directions:
- Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
- Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
- Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
- Season with salt and pepper to taste.
- Add: tomatoes, thyme and bay leaf.
- Reduce heat to low, cover, and cook 5 minutes.
- Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.08 Kcal (716 kJ) | ||
| Calories from fat | 126.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.02g | 22% | |
|---|---|---|---|
| Sodium | 7.45mg | 0% | |
| Potassium | 548.06mg | 12% | |
| Total Carbs | 9.17g | 3% | |
| Sugars | 4g | 16% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 3.13g | 6% | |
| Vitamin C | 74.1mg | 124% | |
| Vitamin A | 1mg | 33% | |
| Iron | 17.6mg | 98% | |
| Calcium | 33.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 79.5 Kcal (333 kJ) | ||
| Calories from fat | 58.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.51g | 22% | |
|---|---|---|---|
| Sodium | 3.46mg | 0% | |
| Potassium | 254.7mg | 12% | |
| Total Carbs | 4.26g | 3% | |
| Sugars | 1.86g | 16% | |
| Dietary Fiber | 1.08g | 9% | |
| Protein | 1.45g | 6% | |
| Vitamin C | 34.5mg | 124% | |
| Vitamin A | 0.5mg | 33% | |
| Iron | 8.2mg | 98% | |
| Calcium | 15.6mg | 3% | |
* 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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