Directions:
- Heat 1 tbsp of olive oil in skillet on medium-low heat. Add garlic and onion and cook 2-3 minutes or until translucent. Add eggplant, season with salt and pepper and cook for 1 -2 minutes. Turn heat to low and cover. Cook until eggplant is tender (4-5 mintues)Transfer to crock pot. Add peppers, zuchini, garbanzo beans to crock pot. Combine tomatoes, basil, thyme, red pepper flakes and remaining two tbsp olive oil in medium bowl. Blend and pour into crock pot. Stir together all ingredients. Cook on low for 7-8 hours or on high for 4 1/2- 5 hours or until vegetables are tender. Adjust seasonings. Garnish with basil if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199 Kcal (833 kJ) | ||
| Calories from fat | 70.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.86g | 12% | |
|---|---|---|---|
| Sodium | 198.24mg | 8% | |
| Potassium | 598.95mg | 13% | |
| Total Carbs | 27.22g | 9% | |
| Sugars | 8.47g | 34% | |
| Dietary Fiber | 5.72g | 23% | |
| Protein | 6.57g | 13% | |
| Vitamin C | 41mg | 68% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.9mg | 77% | |
| Calcium | 66.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 66.37 Kcal (278 kJ) | ||
| Calories from fat | 23.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 12% | |
|---|---|---|---|
| Sodium | 66.12mg | 8% | |
| Potassium | 199.77mg | 13% | |
| Total Carbs | 9.08g | 9% | |
| Sugars | 2.83g | 34% | |
| Dietary Fiber | 1.91g | 23% | |
| Protein | 2.19g | 13% | |
| Vitamin C | 13.7mg | 68% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 4.6mg | 77% | |
| Calcium | 22mg | 7% | |
* 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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