Directions:
- Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
- Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
- Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
- Bake in the preheated oven until all vegetables are tender, about 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.63 Kcal (748 kJ) | ||
| Calories from fat | 105.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.74g | 18% | |
|---|---|---|---|
| Sodium | 100.22mg | 4% | |
| Potassium | 477.21mg | 10% | |
| Total Carbs | 16.88g | 6% | |
| Sugars | 7.9g | 32% | |
| Dietary Fiber | 5.44g | 22% | |
| Protein | 2.2g | 4% | |
| Vitamin C | 45.1mg | 75% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 52.4mg | 291% | |
| Calcium | 62mg | 6% | |
| Amount Per 100 g | |||
| Calories | 80.62 Kcal (338 kJ) | ||
| Calories from fat | 47.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 18% | |
|---|---|---|---|
| Sodium | 45.23mg | 4% | |
| Potassium | 215.37mg | 10% | |
| Total Carbs | 7.62g | 6% | |
| Sugars | 3.56g | 32% | |
| Dietary Fiber | 2.45g | 22% | |
| Protein | 0.99g | 4% | |
| Vitamin C | 20.3mg | 75% | |
| Vitamin A | 0.6mg | 43% | |
| Iron | 23.6mg | 291% | |
| Calcium | 28mg | 6% | |
* 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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