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Ingredients
US|METRIC
4 SERVINGS
- olive oil
- 1 eggplant (large, cut into 1-inch cubes)
- 1 1/2 lb. lamb shoulder (boneless, cut into 1 1/2-inch cubes)
- 2 onions (medium, thinly sliced)
- 2 bay leaves
- 5 garlic cloves (crushed with a knife blade, then minced)
- 2 tsp. dried thyme
- 1 Tbsp. tomato paste
- 1 strip orange zest (2 inches long and 1/2 inch wide)
- 1/2 btl. red wine (unoaked)
- 3/4 cup broth (lamb, or beef broth)
- 28 oz. tomatoes (preferably San Marzano)
- 2 red bell peppers (small/medium, chopped into thin strips)
- 2 tsp. rosemary leaves (finely chopped fresh)
- 1/4 tsp. red chili pepper (finely minced fresh, serrano, for example)
- 1 cup black olives (small, niçoise for example)
- salt
- freshly ground pepper
- 1/2 cup orange juice (freshly squeezed, ie the juice from 1/2-1 orange)
- 2 Tbsp. chopped parsley (finely)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium810mg34% |
| Potassium1670mg48% |
| Protein41g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber11g44% |
| Sugars16g |
| Vitamin A80% |
| Vitamin C220% |
| Calcium15% |
| Iron35% |
* 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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