Directions:
- Preheat the oven to 400°F Combine the tomatoes, eggplant, zucchini, onions, garlic, and olive oil in a large roasting pan and roast, stirring occasionally, until the eggplant is tender, about 30 minutes.
- Put the mixture into a bowl and add the vinegar, salt, pepper, water, and bread. Refrigerate and allow to cool for several hours or overnight.
- Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids.
- Check seasoning, garnish and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.79 Kcal (1017 kJ) | ||
| Calories from fat | 177.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.77g | 30% | |
|---|---|---|---|
| Sodium | 430.75mg | 18% | |
| Potassium | 538.18mg | 11% | |
| Total Carbs | 17.21g | 6% | |
| Sugars | 8.86g | 35% | |
| Dietary Fiber | 5.86g | 23% | |
| Protein | 2.72g | 5% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 0.1mg | 1% | |
| Calcium | 51.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 53.19 Kcal (223 kJ) | ||
| Calories from fat | 38.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 30% | |
|---|---|---|---|
| Sodium | 94.36mg | 18% | |
| Potassium | 117.9mg | 11% | |
| Total Carbs | 3.77g | 6% | |
| Sugars | 1.94g | 35% | |
| Dietary Fiber | 1.28g | 23% | |
| Protein | 0.6g | 5% | |
| Vitamin C | 3.1mg | 24% | |
| Calcium | 11.4mg | 5% | |
* 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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