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12Ingredients
50Minutes
240Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 eggplant (small, about 1.5 cups, cut into 1-inch cubes)
- 2 Roma tomatoes (cut into 1 inch wedges)
- 2 cups zucchini (chopped, /yellow squash)
- 1/2 yellow onion (medium, sliced into strips)
- 1/2 cup canned chickpeas (drained & rinsed)
- 2 Tbsp. olive oil
- 1 tsp. dried oregano
- 1 tsp. red wine vinegar (or white)
- 2 cloves garlic (minced)
- 3 pinches red pepper flakes
- 3 leaves basil (sliced)
- millet (optional: cooked, or crusty bread on the side)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium20mg1% |
| Potassium1170mg33% |
| Protein5g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber11g44% |
| Sugars12g |
| Vitamin A20% |
| Vitamin C70% |
| Calcium8% |
| Iron2% |
* 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(1)
Laurel O. 9 years ago
Love it!! Made it several times, Delish, Definitely making it again and for family. I love that it has chickpeas in it for extra protein. I did not change anything except that I tend not to add the onions.