Italian Vegetable Stew (Ciambotta)

CHEZ CATEYLOU
16Ingredients
90Minutes
210Calories

Ingredients

US|METRIC
  • 1/3 cup fresh basil (chopped)
  • 1/3 cup fresh oregano leaves
  • 6 garlic cloves (minced)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • 12 ounces eggplant (peeled and cut into 1/2-inch pieces, about 1 medium eggplant)
  • salt
  • 4 tablespoons extra-virgin olive oil
  • 1 onion (large, chopped)
  • 1 pound russet potatoes (peeled and chopped into 1/2-inch pieces)
  • 2 tablespoons tomato paste
  • 2 1/4 cups water
  • 28 ounces whole peeled tomatoes (drained with juice reserved and chopped coarse)
  • 2 zucchini (8 ounces each, cut into 1/2-inch pieces)
  • 2 yellow bell peppers (or red, stemmed, seeded, and cut into 1/2-inch pieces)
  • 1 cup fresh basil (shredded)
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    NutritionView More

    210Calories
    Sodium7% DV160mg
    Fat18% DV12g
    Protein8% DV4g
    Carbs8% DV24g
    Fiber20% DV5g
    Calories210Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium160mg7%
    Potassium760mg22%
    Protein4g8%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber5g20%
    Sugars5g10%
    Vitamin A15%
    Vitamin C140%
    Calcium10%
    Iron15%

    * 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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