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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (medium, whole, pierced with a knife)
- 2 bell peppers (medium, capsicums, red cut in half, ribs and seeds removed)
- 1 onions (medium, diced)
- 1 red chili (long Asian style optional, deseeded, finely chopped)
- 2 cups tomato (cherry halved, seasoned with salt and pepper)
- salt (ground sea)
- black pepper (ground)
- 1 bay leaf
- 2 Tbsp. olive oil
- 2 Tbsp. tomato paste
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium270mg11% |
| Potassium1070mg31% |
| Protein5g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber12g48% |
| Sugars11g |
| Vitamin A20% |
| Vitamin C110% |
| Calcium6% |
| 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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