Ingredients:
- 1/2 white onion, cut into 1-in . pieces
- 2 zucchini , quartered lengthwise then cut into 1/2-in pieces
Directions:
- Pour 4 tablespoons olive oil into a 3-quart saucepan set on medium-high heat and cook the 4 whole cloves of garlic and onion for 3-5 minutes. Reduce the heat to a simmer and cook until the onions are soft and begin to brown, about 10 minutes, stirring occasionally.
- While the onions are cooking, put the tomatoes and their juices in a blender and process until smooth. Add the tomato puree to the onion mixture, raise the heat to high and bring to a boil for 5-8 minutes. Reduce the heat, add the basil and simmer for 25 minutes, stirring occasionally.
- Sprinkle the eggplant cubes with 1/4 teaspoon of the salt and place in a colander set inside a bowl to catch the juices. Cover with a small plate, place a weight on top and drain for 15-20 minutes. Pat the eggplant dry with a towel and set aside.
- Heat 3 tablespoons of the olive oil in a large nonstick saute set on high heat until sizzling, about 2 minutes. Add the drained eggplant, cook for 5 minutes, tossing several times, then remove to a bowl.
- Add the remaining olive oil to the same pan and heat on high until sizzling , about 2 minutes. Cook the onion, peppers, and zucchini for 2 minutes, stirring occasionally. Add garlic, red pepper flakes, thyme, oregano, parsley, pepper and the remaining salt and cook for 3 minutes, until the vegetables have browned. Pour in the chicken stock and the browned eggplant and cook until reduced by half, about 2 minutes. Stir in the tomato sauce and cook until the sauce is thick, about 2 minutes. The vegetables may be cooled to room temperature and served, but the flavors will be more fully developed if refrigerated overnight, then returned to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.33 Kcal (897 kJ) | ||
| Calories from fat | 158.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.57g | 27% | |
|---|---|---|---|
| Sodium | 641.64mg | 27% | |
| Potassium | 326.01mg | 7% | |
| Total Carbs | 13.43g | 4% | |
| Sugars | 6.73g | 27% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 1.42g | 3% | |
| Vitamin C | 38.7mg | 64% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.3mg | 74% | |
| Calcium | 32.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 115.87 Kcal (485 kJ) | ||
| Calories from fat | 85.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.5g | 27% | |
|---|---|---|---|
| Sodium | 346.88mg | 27% | |
| Potassium | 176.24mg | 7% | |
| Total Carbs | 7.26g | 4% | |
| Sugars | 3.64g | 27% | |
| Dietary Fiber | 1.79g | 13% | |
| Protein | 0.77g | 3% | |
| Vitamin C | 20.9mg | 64% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 7.2mg | 74% | |
| Calcium | 17.5mg | 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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