Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
519
Calories
37g
Protein
18g
Fat
56g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon Sole | juice of 1 lemon (48ml) | 12 |
| 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
- 1 eggplant, (1/2 lb.), unpeeled, cut into 1/2-inch dice
- 1 small yellow onion, chopped
- 2 tsp. herbes de Provence
- 1 yellow bell pepper, seeded and cut into 1/2-inch dice
- 2 tsp. sugar
- Salt and freshly ground pepper, to taste
- 4 large plum tomatoes, seeded and diced
- 3 large garlic cloves, minced
- 2 Tbs. tomato paste
- 3 Tbs. each chopped fresh basil and flat-leaf parsley
- 1/2 cup chicken broth
- 4 petrale or lemon sole fillets, each about 5 oz.
- 1 tsp. olive oil
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