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Ingredients
US|METRIC
5 SERVINGS
- 1 onion (small, diced)
- 2 cloves garlic (minced)
- 1 zucchini (small, or ½ large, diced)
- 3/4 cup eggplant (diced, I used 3 mini eggplants which is probably about ½ of a large one)
- 1 carrot (large, peeled and diced)
- 1 bell pepper (red sweet, seeded and diced, or color of choice)
- 28 oz. crushed tomatoes
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 tsp. dried basil
- 1 Tbsp. balsamic vinegar
- 1/2 cup vegetable broth (divided)
- fresh basil (optional)
- vegan Parmesan cheese (optional)
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NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium790mg33% |
| Potassium730mg21% |
| Protein4g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A70% |
| Vitamin C70% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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