Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
321
Calories
6g
Protein
15g
Fat
42g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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 |
| 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 eggplant, diced into 1-inch chunks
- 1 green bell pepper, cut into 1-inch squares
- 1 red bell pepper, cut into 1-inch squares
- 3 zucchini, sliced 1/2-inch thick
- 4 tomatoes, cut in 1-inch chunks
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/2 lemon
- 1/4 cup olive oil
- 1 tsp. dried thyme or 1 Tbsp. fresh, chopped
- 1/4 cup fresh basil, chopped or 1 tsp. dried
- 2 bay leaves
- 1 tsp. salt
- 1 tsp. black pepper
Directions
1
Heat olive oil in a large pot. Saute onions until they are translucent. Add garlic, thyme, basil, salt, pepper, and bay leaves.
2
Cook about 2 minutes. Add tomatoes and wine. Simmer uncovered for 30 minutes, stirring occasionally.
3
Add eggplant, zucchini, red and green peppers.
4
Simmer covered for about 15 minutes or until the vegetables are tender, stirring occasionally but do not break up the veggies.
5
Chill overnight. Sprinkle with lemon juice and serve hot over white rice.
6
Serve cold, warm, or hot!
Recipe sourced from
fandom