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Becky Grimm: "i picked this recipe because most called for fres…" Read More
14Ingredients
55Minutes
180Calories
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Ingredients
US|METRIC
9 SERVINGS
- 2 lb. eggplant (cut into 1/2 inch pieces)
- 3 zucchini (about 8 oz each, quartered lengthwise and cut into 1 inch pieces)
- 2 red bell peppers (stemmed, seeded, and cut into 1/2 inch pieces)
- 2 onions (roughly chopped)
- 6 Tbsp. extra virgin olive oil
- 1 Tbsp. sugar
- 4 garlic cloves (minced)
- 2 tsp. Herbs de Provence
- 28 oz. diced tomatoes (drained)
- 1/4 cup all purpose flour
- salt (and pepper)
- 1 Tbsp. balsamic vinegar
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil (chopped)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol<5mg1% |
Sodium160mg7% |
Potassium720mg21% |
Protein5g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber6g24% |
Sugars10g |
Vitamin A35% |
Vitamin C100% |
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(3)
Becky Grimm a year ago
i picked this recipe because most called for fresh tomatoes, which i didnt have. made per recipe except dried basil since i had no fresh. amazing!! husband and i devoured almost half as a main course, and he took leftovers for lunch. i added a can of tomato sauce and used the immersion blender to make delicious pasta sauce for another meal feom the remainder.
Sharon Clark 8 years ago
This filled up my crock pot and cooked in about 3.5 hours. I would make again. Good flavor and it helped use up some of my garden veggies.