Directions:
- Heat olive oil in large, heavy pot.
- Add garlic, spices, and onion, and salt lightly.
- Saute' over medium heat until onion egins to turn transparent.
- Add eggplant, wine, and tomato juice.
- Stir to mix well, then cover and simmer 10 - 15 minutes over low heat.
- Add squash and peppers.
- Cover and simmer 10 minutes.
- Add salt and pepper, tomatoes, and tomato paste.
- Mix well and stew until tender to taste.
- Just before serving, mix in fresh parsley.
- Serve over polenta or cous cous, topped with cheese if you like, and hot sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.61 Kcal (610 kJ) | ||
| Calories from fat | 85.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.49g | 15% | |
|---|---|---|---|
| Sodium | 794.64mg | 33% | |
| Potassium | 470.28mg | 10% | |
| Total Carbs | 13.05g | 4% | |
| Sugars | 8.01g | 32% | |
| Dietary Fiber | 4.02g | 16% | |
| Protein | 2.04g | 4% | |
| Vitamin C | 54.1mg | 90% | |
| Vitamin A | 1mg | 33% | |
| Iron | 17.3mg | 96% | |
| Calcium | 31.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 62.71 Kcal (263 kJ) | ||
| Calories from fat | 36.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 15% | |
|---|---|---|---|
| Sodium | 342.25mg | 33% | |
| Potassium | 202.55mg | 10% | |
| Total Carbs | 5.62g | 4% | |
| Sugars | 3.45g | 32% | |
| Dietary Fiber | 1.73g | 16% | |
| Protein | 0.88g | 4% | |
| Vitamin C | 23.3mg | 90% | |
| Vitamin A | 0.4mg | 33% | |
| Iron | 7.5mg | 96% | |
| Calcium | 13.4mg | 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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