Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
279
Calories
5g
Protein
14g
Fat
36g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- One 1-pound large eggplant, trimmed and cut into 1-inch cubes
- 4 garlic cloves, minced
- 2 large onions, cut into 1-inch cubes
- 4 medium zucchini, halved lengthwise and cut crosswise into 1-inch slices
- 1 red bell pepper, seeded and cut into 1-inch squares
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 large tomatoes, cut into 1-inch cubes
- 3 tablespoons chopped fresh basil
- 1/4 cup minced fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes