Directions:
- Wash the vegetables. Core the tomatoes and chop into quarters. Cut eggplant and zucchini into thick slices.
- In a large dutch oven, layer starting with eggplant, next the tomatoes then the zucchini. Between each layer add a few slices of garlic and sprinkle some of the parsley and basil. Season with salt and pepper. (if you are using a non stick pan, brush olive oil on the bottom so the first layer of eggplant does not stick).
- Cover and cook over very low heat until the vegetables are tender, about 1 1/2 hours to 2 hours. Do not stir or lift lid. When done, allow stew to sit for 20 min before taking lid off. Stir and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 52.01 Kcal (218 kJ) | ||
| Calories from fat | 0.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 8.64mg | 0% | |
| Potassium | 716.79mg | 15% | |
| Total Carbs | 10.59g | 4% | |
| Sugars | 5.32g | 21% | |
| Dietary Fiber | 3.87g | 15% | |
| Protein | 3.96g | 8% | |
| Vitamin C | 40.3mg | 67% | |
| Iron | 0.9mg | 5% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 22.53 Kcal (94 kJ) | ||
| Calories from fat | 0.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 3.74mg | 0% | |
| Potassium | 310.43mg | 15% | |
| Total Carbs | 4.59g | 4% | |
| Sugars | 2.31g | 21% | |
| Dietary Fiber | 1.68g | 15% | |
| Protein | 1.72g | 8% | |
| Vitamin C | 17.4mg | 67% | |
| Iron | 0.4mg | 5% | |
| Calcium | 16.1mg | 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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