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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (small, peeled and sliced into 1/2″ rounds)
- 1 pinch salt
- 1 pinch black pepper
- 2 yellow squash (small, sliced lengthwise)
- 2 large carrots (sliced)
- 3 Tbsp. olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 8 oz. sliced mushrooms
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/4 tsp. dried chili flakes
- 1/2 cup red wine
- 28 oz. crushed tomatoes
- 1 oz. canned chickpeas (rinsed and drained)
- 2 Tbsp. butter
- 2 Tbsp. all purpose flour
- 1 1/4 cups milk (heated)
- 1 pinch ground nutmeg
- 3/4 cup crumbled feta cheese
- 3/4 cup shredded Parmesan cheese
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium1060mg44% |
| Potassium2240mg64% |
| Protein25g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber16g64% |
| Sugars18g |
| Vitamin A170% |
| Vitamin C100% |
| Calcium60% |
| Iron20% |
* 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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