Directions:
- In a large saucepan, plate 1 in. of water and eggplant; bring to a boil. Reduce heat; cover and cook for 2-3 minutes or until tender. Drain and set aside.
- In a large skillet, saute the red pepper, celery, carrots, zucchini and onion in oil for 6-8 minutes until tender. Stir in the tomatoes, vinegar, lemon juice, garlic, seasonings and reserved eggplant. Cook, uncovered, for 10-15 minutes or until vegetables are tender. Spoon into pitas. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.2 Kcal (457 kJ) | ||
| Calories from fat | 63.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Sodium | 28.59mg | 1% | |
| Potassium | 475.28mg | 10% | |
| Total Carbs | 10.09g | 3% | |
| Sugars | 5.3g | 21% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 2.39g | 5% | |
| Vitamin C | 41.3mg | 69% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 30.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 59.47 Kcal (249 kJ) | ||
| Calories from fat | 34.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 11% | |
|---|---|---|---|
| Sodium | 15.57mg | 1% | |
| Potassium | 258.84mg | 10% | |
| Total Carbs | 5.5g | 3% | |
| Sugars | 2.89g | 21% | |
| Dietary Fiber | 2.02g | 15% | |
| Protein | 1.3g | 5% | |
| Vitamin C | 22.5mg | 69% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 2% | |
| Calcium | 16.7mg | 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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