Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
272
Calories
5g
Protein
14g
Fat
34g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 2 tablespoons olive oil
- 1 medium dice eggplant
- 3 cups tomato concasse
- 3 cups medium dice zucchini
- 2 cups medium dice onions
- 2 cups medium dice, seeded green bell peppers
- 1 tablespoon minced garlic
- 2 tablespoons minced parsley
Directions
1
Heat the olive oil in a large skillet, over a medium-moderate flame.
2
Add the remaining ingredients (except parsley).
3
Heat and stir for 8 – 10 minutes until softened, without browning.
4
Add parsley-mix well.
5
Arrange onto a serving platter.
6
Serve warm, with crostini to the side.
7
Category:Vegan Recipes
8
Category:Eggplant Recipes
9
Category:Tomato Recipes
10
Category:Zucchini Recipes
11
Category:Onion Recipes
12
Category:Green bell pepper Recipes
13
Category:Garlic Recipes
14
Category:Parsley Recipes
Recipe sourced from
fandom