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11Ingredients
70Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. eggplant
- 1 lb. zucchini
- 1 tsp. salt
- 4 Tbsp. olive oil (more if needed)
- 1/2 lb. yellow onions (thinly sliced)
- 2 green bell peppers (sliced)
- 2 cloves garlic (mashed)
- salt
- pepper
- 1 lb. tomatoes (firm, ripe, red, peeled, seeded, and juiced)
- 2 Tbsp. parsley (minced)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium810mg34% |
| Potassium1060mg30% |
| Protein5g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber9g36% |
| Sugars13g |
| Vitamin A30% |
| Vitamin C150% |
| Calcium8% |
| 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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Reviews(5)
M 2 years ago
It turned out great. Lots of flavor, it was kind of a confusing recipe…but Im not new at this so I just rolled with it.
Bailee Merchant 3 years ago
This was the most impossible recipe to follow. It did not work at all. I had to just completely do my own thing
Teplinski 3 years ago
First of all, the recipe is not written well at all. "Remove from oven" when there were never instructions to put it in the oven. It takes way too long to make too.
B 3 years ago
I’m shocked at how flavorful and beautiful this dish is! I used yellow peppers instead of green, and added yellow squash to the zucchini. Will make again very soon.