Directions:
- In a large sauté pan, heat oils over medium-high heat. Add 8 whole cloves garlic, 1 medium onion and 1/2 each yellow and red bell peppers and cook 2-3 minutes, stirring occasionally. Add 1/4 cup jalapeno peppers, 2 cups squash, 2 cups zucchini and 2 cups eggplant and cook until all ingredients are al dente, stirring occasionally for approximately 15 minutes. Add 2 cups tomato and 1/4 cup basil and continue to cook an additional 5-7 minutes. Season to taste using salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.31 Kcal (1040 kJ) | ||
| Calories from fat | 216.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.07g | 37% | |
|---|---|---|---|
| Sodium | 8.82mg | 0% | |
| Potassium | 340.41mg | 7% | |
| Total Carbs | 7.6g | 3% | |
| Sugars | 4.88g | 20% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 1.51g | 3% | |
| Vitamin C | 36mg | 60% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.4mg | 35% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 140.22 Kcal (587 kJ) | ||
| Calories from fat | 122.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.59g | 37% | |
|---|---|---|---|
| Sodium | 4.98mg | 0% | |
| Potassium | 192.23mg | 7% | |
| Total Carbs | 4.29g | 3% | |
| Sugars | 2.76g | 20% | |
| Dietary Fiber | 1.23g | 9% | |
| Protein | 0.85g | 3% | |
| Vitamin C | 20.3mg | 60% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 3.6mg | 35% | |
| Calcium | 14.5mg | 3% | |
* 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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