Vegetable Stew (Aubergine/Eggplant), Tomato, Pepper & Potato Recipe
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Directions:
- Slice the aubergines, lay in a colander and sprinkle with salt. Cover with a plate, put a weight on top and leave to one side for the juices to drain out, while you are preparing the rest of the vegetables.
- Peel and dice the potatoes, peel, deseed and chop the tomatoes, and deseed and slice the peppers. Heat half the olive oil, wash and dry the aubergines and fry in the oil until crisp on the outside.
- In a separate pan, fry the peppers and potatoes together in the remaining oil until just soft. Then add the aubergines, tomatoes and garlic. Season and simmer for one hour.
- Serve hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.01 Kcal (1160 kJ) | ||
| Calories from fat | 189.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.01g | 32% | |
|---|---|---|---|
| Sodium | 40.13mg | 2% | |
| Potassium | 530.26mg | 11% | |
| Total Carbs | 21g | 7% | |
| Sugars | 8.38g | 34% | |
| Dietary Fiber | 4.89g | 20% | |
| Protein | 2.42g | 5% | |
| Vitamin C | 59.7mg | 100% | |
| Vitamin A | 1.9mg | 63% | |
| Iron | 34.4mg | 191% | |
| Calcium | 27.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 106.85 Kcal (447 kJ) | ||
| Calories from fat | 72.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.1g | 32% | |
|---|---|---|---|
| Sodium | 15.48mg | 2% | |
| Potassium | 204.54mg | 11% | |
| Total Carbs | 8.1g | 7% | |
| Sugars | 3.23g | 34% | |
| Dietary Fiber | 1.89g | 20% | |
| Protein | 0.93g | 5% | |
| Vitamin C | 23mg | 100% | |
| Vitamin A | 0.7mg | 63% | |
| Iron | 13.3mg | 191% | |
| Calcium | 10.6mg | 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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