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Ingredients
US|METRIC
4 SERVINGS
- olive oil (Good)
- 4 1/2 cups eggplant (1/2-inch diced unpeeled, about 1 pound)
- 2 cups yellow onion (chopped, from about 2 onions)
- 2 cups fennel bulb (chopped)
- 2 Tbsp. minced garlic (from about 6 cloves)
- 3 cups chicken stock (good, preferably homemade)
- 28 oz. crushed tomatoes (preferably San Marzano)
- 2 tsp. fennel seeds (whole dried)
- 1 1/2 tsp. dried oregano
- 1 tsp. fresh thyme leaves
- 1/4 tsp. crushed red pepper flakes
- kosher salt
- freshly ground black pepper
- 28 oz. whole peeled tomatoes (preferably San Marzano)
- Parmesan cheese (Freshly grated Italian, for serving)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium1070mg45% |
| Potassium1910mg55% |
| Protein17g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber14g56% |
| Sugars9g |
| Vitamin A60% |
| Vitamin C80% |
| Calcium25% |
| Iron30% |
* 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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