Directions:
- • Remove stem from eggplant, wash well then peel off 1 cm (1/2 inch) strips of skin lengthwise at intervals giving a striped effect. Cut long eggplants in 1 cm (1/2 inch) slices; oval eggplant should be quartered lengthwise, then cut into chunky pieces. Spread eggplant on a tray and sprinkle liberally with salt. Leave for 30 minutes, then pat dry with paper towels.
- • . Remove stem and seeds from peppers and quarter.
- • Mashed tomatoes
- • Add remaining oil to a pan, add sliced onions and fry gently until transparent.add to green pepperrs , cook 2 minutes ,add to mashed tomatoes cook 5-8 minutes
- • Add to potatoes and egg plants
- • Add to 2 cups water
- • Cook 18-20 minutes Sprinkle with parsley, salt and pepper
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.01 Kcal (1696 kJ) | ||
| Calories from fat | 251.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.98g | 43% | |
|---|---|---|---|
| Sodium | 19.21mg | 1% | |
| Potassium | 1242.32mg | 26% | |
| Total Carbs | 35.87g | 12% | |
| Sugars | 22.47g | 90% | |
| Dietary Fiber | 14.36g | 57% | |
| Protein | 5.77g | 12% | |
| Vitamin C | 135.6mg | 226% | |
| Calcium | 74.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 55.96 Kcal (234 kJ) | ||
| Calories from fat | 34.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 43% | |
|---|---|---|---|
| Sodium | 2.65mg | 1% | |
| Potassium | 171.66mg | 26% | |
| Total Carbs | 4.96g | 12% | |
| Sugars | 3.1g | 90% | |
| Dietary Fiber | 1.98g | 57% | |
| Protein | 0.8g | 12% | |
| Vitamin C | 18.7mg | 226% | |
| Calcium | 10.3mg | 7% | |
* 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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