Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
408
Calories
33g
Protein
15g
Fat
37g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| 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 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/8 tsp. freshly ground pepper
- 1 boneless pork loin roast, about 3 lb.
- 3 tomatoes, coarsely chopped
- 3 baby globe eggplant, peeled and cut into
- chunks
- 1 zucchini, cut into chunks
- 1 red or green bell pepper, seeded and cut into
- chunks
- 1 yellow onion, cut into chunks
- 3 garlic cloves, minced
- 2 tsp. minced fresh basil or 1 tsp. dried
- Salt and freshly ground pepper, to taste
- 2 Tbs. capers, including brine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes