Directions:
- Saute the onion, bell pepper, and garlic in the olive oil until tender. Add the tomatoes and let simmer 10 minutes.
- Add the eggplant, zucchini, and squash, salt & pepper and cook until the eggplant is tender.
- Remove from heat and add black olives, oregano, and fresh basil. Can be served hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71 Kcal (297 kJ) | ||
| Calories from fat | 44.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.98g | 8% | |
|---|---|---|---|
| Sodium | 154.53mg | 6% | |
| Potassium | 198.13mg | 4% | |
| Total Carbs | 6.32g | 2% | |
| Sugars | 3.61g | 14% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 0.99g | 2% | |
| Vitamin C | 18.7mg | 31% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.4mg | 35% | |
| Calcium | 18.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 64.26 Kcal (269 kJ) | ||
| Calories from fat | 40.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 8% | |
|---|---|---|---|
| Sodium | 139.88mg | 6% | |
| Potassium | 179.34mg | 4% | |
| Total Carbs | 5.72g | 2% | |
| Sugars | 3.27g | 14% | |
| Dietary Fiber | 2.34g | 10% | |
| Protein | 0.9g | 2% | |
| Vitamin C | 16.9mg | 31% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 5.8mg | 35% | |
| Calcium | 16.7mg | 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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