Directions:
- Cut eggplant into 1/2-inch thick slices, then into chunks. Sprinkle with 1 tablespoon salt and let stand 30 minutes. Dry thoroughly.
- Peel and slice onions. Core both peppers and cut into 1/2-inch pieces. Peel the tomatoes and cut into coarse cubes.
- Heat oil in a large frying pan and saute onions and garlic for 2 minutes.
- Add peppers and cook for 2 minutes more.
- Add eggplant and brown lightly on both sides, about 3 minutes.
- Add zucchini, tomatoes, thyme, oregano, bay leaf, and salt and pepper to taste. Simmer gently, uncovered, for 40 minutes. Stir often to baste vegetables with liquid while cooking.
- Add shrimp and bring to a boil. Cover and reduce heat, and simmer for 3 minutes.
- Remove from heat and remove bay leaf. Serve over hot cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.97 Kcal (954 kJ) | ||
| Calories from fat | 128.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.23g | 22% | |
|---|---|---|---|
| Cholesterol | 26.3mg | 9% | |
| Sodium | 1221.51mg | 51% | |
| Potassium | 347.93mg | 7% | |
| Total Carbs | 21.44g | 7% | |
| Sugars | 4.87g | 19% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 5.21g | 10% | |
| Vitamin C | 35.8mg | 60% | |
| Iron | 0.6mg | 3% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 116.69 Kcal (489 kJ) | ||
| Calories from fat | 65.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.28g | 22% | |
|---|---|---|---|
| Cholesterol | 13.46mg | 9% | |
| Sodium | 625.24mg | 51% | |
| Potassium | 178.09mg | 7% | |
| Total Carbs | 10.97g | 7% | |
| Sugars | 2.49g | 19% | |
| Dietary Fiber | 1.73g | 13% | |
| Protein | 2.66g | 10% | |
| Vitamin C | 18.3mg | 60% | |
| Iron | 0.3mg | 3% | |
| Calcium | 17.7mg | 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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