Directions:
- Cut eggplants in halves lengthwise, cut the surface about 1 cm deep in a criss-cross pattern and sprinkle with salt.
- Turn cut side down and let drain for 1/2 hour.
- Wipe the eggplants and then cut into cubes.
- Heat the oil and cook the onion and garlic until soft.
- Add the eggplant and cook for another 2 minutes.
- Add capsicums, zucchini, peeled tomatoes, sugar, salt and pepper to taste.
- Cover and simmer gently for about 20 minutes.
- Serve warm and sprinkle with a little parmesan if liked.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.36 Kcal (931 kJ) | ||
| Calories from fat | 167.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.66g | 29% | |
|---|---|---|---|
| Sodium | 4.92mg | 0% | |
| Potassium | 440.82mg | 9% | |
| Total Carbs | 13.43g | 4% | |
| Sugars | 7.99g | 32% | |
| Dietary Fiber | 5.41g | 22% | |
| Protein | 2.17g | 4% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 0.1mg | 1% | |
| Calcium | 25.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 102.59 Kcal (430 kJ) | ||
| Calories from fat | 77.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 29% | |
|---|---|---|---|
| Sodium | 2.27mg | 0% | |
| Potassium | 203.39mg | 9% | |
| Total Carbs | 6.19g | 4% | |
| Sugars | 3.69g | 32% | |
| Dietary Fiber | 2.49g | 22% | |
| Protein | 1g | 4% | |
| Vitamin C | 3.9mg | 14% | |
| Calcium | 11.8mg | 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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