Estimated Nutrition (whole recipe, rough)
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 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 medium eggplant
- 1 large carrot
- 1 large yellow onion
- 1 celery stick
- 1 pound fresh tomatoes
- 2 cloves finely chopped garlic
- ¼ cup chopped parsley
- ¼ cup chopped dill
- ¼ cup chopped cilantro
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ½ tablespoon soy sauce
- 2 bay leaves
- olive oil
Directions
Peel chop and stew tomatoes for 40 minutes on low heat after bringing to boil to make a sauce.
Pour boiling hot water over eggplant then chop eggplant into cubes.
Salt eggplant and put into well oiled frying pan.
Stew on low for 30 minutes and mix frequently.
Add oil if pan gets too dry.
When eggplant gets soft and decreases in size add finely chopped carrot, finely chopped celery, onion, garlic, tomato sauce, black pepper and bay leaves.
Mix and cook for 20 minutes.
Add dill, cilantro and parsley.
Cook for another 15 minutes stirring frequently.
Category:Cathy's Recipes
Category:Vegetarian Recipes
Category:Stew Recipes
Category:Vegetarian Recipes
Category:Eggplant Recipes
Category:Carrot Recipes
Category:Onion Recipes
Category:Celery Recipes
Category:Tomato Recipes