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Ingredients
US|METRIC
6 SERVINGS
- 2 eggplant (small, each about 12 centimetres long and 7 cm wide, unpeeled, cut into 1-cm cubes)
- 6 Tbsp. olive oil (plus some for drizzling)
- 4 tomatoes (ripe medium, peeled, about 550 grams; see Note 1)
- 1 yellow zucchini (small, cut into 1-cm cubes)
- 1 zucchini (small green, cut into 1-cm cubes)
- 1 onion (medium, cut into 1-cm cubes)
- 1 green bell pepper (medium, cut into 1-cm cubes)
- 3 large garlic cloves (minced)
- 2 Tbsp. tomato paste
- 2 tsp. Herbs de Provence (Note 2)
- 1/2 cup dry white wine
- 1/2 cup water
- salt
- ground black pepper
- fresh parsley (• chopped, to taste, optional)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium210mg9% |
| Potassium930mg27% |
| Protein4g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber8g32% |
| Sugars10g |
| Vitamin A25% |
| Vitamin C80% |
| Calcium6% |
| 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.
Notes
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