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|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Green pepper||1 , cut into small pieces|
|Zucchini||1 Cup (16 tbs), chopped|
|Tomatoes||2 , peeled, seeded and chopped|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 731 Calories from Fat 495
% Daily Value*
Total Fat 56 g86.3%
Saturated Fat 7.9 g39.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6270.7 mg261.3%
Total Carbohydrates 57 g19.2%
Dietary Fiber 22.3 g89.2%
Sugars 26.6 g
Protein 11 g22.8%
Vitamin A 114.8% Vitamin C 388.6%
Calcium 18.5% Iron 28.9%
*Based on a 2000 Calorie diet
Sprinkle with salt and leave to stand for 15 minutes.
Pat dry with paper towels.
Heat the oil in the frying pan and saute the eggplant until lightly browned.
Remove the eggplant from the pan.
Add more oil if necessary and saute the onion, garlic, green pepper and zucchini for 5 minutes.
Return the eggplant to the pan and add all the remaining ingredients.
Simmer over low heat for 10 minutes until almost all the liquid from the vegetables has evaporated.