Directions:
- Heat water in a large pot over medium-high heat.
- Add onion and carrot and cook, stirring occasionally, until onions are beginning to brown, about 10 minutes.
- Stir in garlic, eggplant, zucchini, red pepper and mushrooms.
- Cook 5-7 minutes longer, until vegetables begin to colour and lose water.
- Reduce heat to low, stir in tomatoes, pepper flakes, basil, oregano, salt and pepper.
- Cover and cook 45 minutes, stirring occasionally.
- Just before serving, stir in lemon juice and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.92 Kcal (502 kJ) | ||
| Calories from fat | 0.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Sodium | 470.78mg | 20% | |
| Potassium | 996.53mg | 21% | |
| Total Carbs | 26.47g | 9% | |
| Sugars | 14.68g | 59% | |
| Dietary Fiber | 9.15g | 37% | |
| Protein | 6.02g | 12% | |
| Vitamin C | 53.4mg | 89% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 15mg | 83% | |
| Calcium | 100.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 28.85 Kcal (121 kJ) | ||
| Calories from fat | 0.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 113.25mg | 20% | |
| Potassium | 239.71mg | 21% | |
| Total Carbs | 6.37g | 9% | |
| Sugars | 3.53g | 59% | |
| Dietary Fiber | 2.2g | 37% | |
| Protein | 1.45g | 12% | |
| Vitamin C | 12.8mg | 89% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 3.6mg | 83% | |
| Calcium | 24.1mg | 10% | |
* 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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