Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| 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 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- =
- 1/2 cup coarsely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 cup chicken broth
- 1 small eggplant, cut into chunks
- 1 medium green bell pepper, cut into squares
- 2 medium zucchini, sliced
- 3 medium tomatoes, peeled and cut into eighths
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon thyme leaves, crushed
- 1/4 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- 3 cups hot cooked rice
- =
Directions
Cook onion and garlic in vegetable oil 2 to 3 minutes or until tender crisp in Dutch oven. Add broth, eggplant, green pepper, zucchini, tomatoes, bay leaf, salt, thyme and pepper. Bring to a boil. Cover, reduce heat, and simmer 5 to 10 minutes or until vegetables are tender. Remove bay leaf.
Combine cornstarch with water. Stir into vegetable mixture and cook 1 to 2 minutes or until clear and thickened. Serve over beds of fluffy rice.