Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
292
Calories
6g
Protein
1g
Fat
70g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
| Sauce | not in our table | 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 lb Eggplant, sliced
- 1 lb Zucchini, sliced
- 1 lb Ripe tomatoes, peeled and seeded
- 1 lb Sweet bell peppers, seeded and sliced
- 1 lb Onions, peeled and sliced
- 3 tbl Sunflower oil
- 3 tbl Vinegar or lemon juice
- 2 tsp Honey or sugar
- 1 1/2 tsp Salt
- 1/2 tsp Ground pepper
- 1 tsp Hot pepper sauce, to taste or 3/8 tbl Chopped fresh dill
- =
Directions
1
In a large bowl, toss vegetables with oil, vinegar and honey.
2
In a heavy cooking pot or dutch oven, layer vegetables and sprinkle with seasonings.
3
Place over high heat .
4
Reduce heat to medium low.
5
Cover and simmer for about 1 hour.
Recipe sourced from
fandom