Ingredients:
- 2 zucchini , scrubbed and cut into 1/2-inch cubes
- 2 yellow squash , scrubbed and cut into 1/2-inch cubes
- 1 eggplant , scrubbed and cut into 1/2-inch cubes
- 1/2 tsp italian seasoning, or to taste
Directions:
- Pour diced tomatoes into a large saucepan or Dutch oven over medium-low heat; add zucchini, yellow squash, eggplant, and onion; stir once. Sprinkle salt over vegetables. Bring mixture to a boil and simmer until the vegetables start to cook down, 10 to 15 minutes; stir in Italian seasoning, garlic powder, and black pepper to taste.
- Cook uncovered over medium-high heat until the sauce has reduced and vegetables are tender, about 1 hour, stirring often. (Or if preferred, cover pan and cook over low heat 2 to 3 hours.) Stir in tomato paste and adjust seasonings. Drizzle with olive oil just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.46 Kcal (228 kJ) | ||
| Calories from fat | 33.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Sodium | 293.13mg | 12% | |
| Potassium | 179.84mg | 4% | |
| Total Carbs | 5.07g | 2% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 0.86g | 2% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.1mg | 0% | |
| Calcium | 9.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 66.04 Kcal (276 kJ) | ||
| Calories from fat | 40.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 6% | |
|---|---|---|---|
| Sodium | 355.43mg | 12% | |
| Potassium | 218.06mg | 4% | |
| Total Carbs | 6.14g | 2% | |
| Sugars | 3.67g | 12% | |
| Dietary Fiber | 2.54g | 8% | |
| Protein | 1.05g | 2% | |
| Vitamin C | 4.5mg | 6% | |
| Iron | 0.1mg | 0% | |
| Calcium | 11.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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