Directions:
- Heat oil in a large saute pan over medium heat.
- Cook onion and celery in oil for 3-5 minutes until golden but not brown.
- Dice eggplant and immediately add to onion and celery mixture, increasing heat slightly.
- After 2-3 minutes, add squash, zucchini, and garlic. Saute for 5 minutes until all ingredients have browned slightly.
- Add Roma tomatoes and deglaze pan with balsamic. Simmer for a few minutes, then add stock and 1/2 tsp salt. Stir and simmer 15-20 minutes until most of the liquid has evaporated and vegetables have a stew-like consistency.
- Add fresh tarragon, thyme, and salt to taste. Finish with finely chopped fresh basil as a garnish.
- For Vegetarian do not use the chicken broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.72 Kcal (765 kJ) | ||
| Calories from fat | 100.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.13g | 17% | |
|---|---|---|---|
| Cholesterol | 1.8mg | 1% | |
| Sodium | 108.64mg | 5% | |
| Potassium | 609.89mg | 13% | |
| Total Carbs | 17.64g | 6% | |
| Sugars | 11.1g | 44% | |
| Dietary Fiber | 5.1g | 20% | |
| Protein | 4.29g | 9% | |
| Vitamin C | 16.2mg | 27% | |
| Iron | 0.3mg | 1% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 58.02 Kcal (243 kJ) | ||
| Calories from fat | 31.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 17% | |
|---|---|---|---|
| Cholesterol | 0.57mg | 1% | |
| Sodium | 34.5mg | 5% | |
| Potassium | 193.67mg | 13% | |
| Total Carbs | 5.6g | 6% | |
| Sugars | 3.53g | 44% | |
| Dietary Fiber | 1.62g | 20% | |
| Protein | 1.36g | 9% | |
| Vitamin C | 5.2mg | 27% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13mg | 4% | |
* 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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