Directions:
- Heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Stir in eggplant, zucchini, bell pepper, and garlic; cook 5 minutes, stirring frequently. Stir in tomato, parsley, and thyme. Cover, reduce heat, and simmer 5 minutes. Uncover and simmer 10 minutes or until vegetables are tender and liquid evaporates. Stir in salt, paprika, and black pepper; cook 1 minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.96 Kcal (243 kJ) | ||
| Calories from fat | 0.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 241.14mg | 10% | |
| Potassium | 479.99mg | 10% | |
| Total Carbs | 12.34g | 4% | |
| Sugars | 6.54g | 26% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 2.49g | 5% | |
| Vitamin C | 42.2mg | 70% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.4mg | 47% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 27.01 Kcal (113 kJ) | ||
| Calories from fat | 0.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 112.37mg | 10% | |
| Potassium | 223.67mg | 10% | |
| Total Carbs | 5.75g | 4% | |
| Sugars | 3.05g | 26% | |
| Dietary Fiber | 1.7g | 15% | |
| Protein | 1.16g | 5% | |
| Vitamin C | 19.7mg | 70% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 3.9mg | 47% | |
| Calcium | 15.8mg | 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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