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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. eggplant (unpeeled and cut into 1-inch cubes)
- 1 Tbsp. extra virgin olive oil (good, fruity)
- 1 onion (large, thinly sliced)
- 5 cloves garlic (minced)
- 1 stalk celery (thinly sliced)
- 1 handful fresh basil (stems removed, chopped)
- 1 lb. plum tomatoes (ripe, passed through a manual food mill, or peeled and chopped finely in the food processor, or use a 14-oz. can Italian plum tomatoes, drained and processed)
- 3/4 lb. new potatoes
- waxy potato
- 1/2 lb. zucchini (cut into 1/2-inch rounds)
- 1 yellow peppers (or large or 2 small sweet red, seeded and cut into 1×2-inch strips)
- salt
- freshly ground black pepper
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium220mg9% |
| Potassium1040mg30% |
| Protein5g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber6g24% |
| Sugars8g |
| Vitamin A30% |
| Vitamin C170% |
| Calcium6% |
| Iron6% |
* 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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