Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
282
Calories
5g
Protein
14g
Fat
36g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 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 |
| 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 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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
- 8 tablespoons olive oil
- 4 Japanese eggplants, sliced 1/4 inch thick
- 1 onion, sliced 1/4 inch thick
- 4 bell peppers, sliced 1/4 inch thick
- 2 yellow squash, sliced 1/4 inch thick
- 2 zucchini, sliced 1/4 inch thick
- 4 medium tomatoes, seeded and diced
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- Salt and pepper
- Small handful of parsley and basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes