Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
195
Calories
5g
Protein
2g
Fat
38g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 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
- 2 eggplants, sliced and scored on both sides
- 4-6 zucchini
- 3-6 tablespoons olive oil
- 2 onions, peeled and thinly sliced
- 10 small red – orange bell peppers, seeded and cut into 1 inch pieces
- 1 large garlic clove, minced
- 2 pounds ripe tomatoes, peeled and quartered
- 2 teaspoons chopped fresh basil
- Salt and pepper
- 1/2 cup red wine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista