Directions:
- Use sauté pan and lightly brown eggplant and mushrooms on medium heat in olive oil.
- Salt if desired and add black pepper.
- Add garlic and sauté a bit, but don't burn.
- Pour in crushed tomatoes and chicken stock.
- Add Italian seasoning and Italian parsley.
- Stir together to incorporate and bring to a boil.
- Reduce to simmer.
- Add fish fillets and spoon sauce over fillets (season fish first if you like).
- Cover and simmer for 20 minutes until fish flakes.
- Serve immediately with fresh Italian bread for scooping up the sauce.
- Garnish with more fresh Italian parsley and Parmigiano Reggiano, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.32 Kcal (973 kJ) | ||
| Calories from fat | 165.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.4g | 28% | |
|---|---|---|---|
| Sodium | 715.65mg | 30% | |
| Potassium | 532.26mg | 11% | |
| Total Carbs | 11.14g | 4% | |
| Sugars | 5.47g | 22% | |
| Dietary Fiber | 5.15g | 21% | |
| Protein | 7.99g | 16% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 0.8mg | 4% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 97.33 Kcal (408 kJ) | ||
| Calories from fat | 69.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.71g | 28% | |
|---|---|---|---|
| Sodium | 299.81mg | 30% | |
| Potassium | 222.98mg | 11% | |
| Total Carbs | 4.67g | 4% | |
| Sugars | 2.29g | 22% | |
| Dietary Fiber | 2.16g | 21% | |
| Protein | 3.35g | 16% | |
| Vitamin C | 2.3mg | 9% | |
| Iron | 0.3mg | 4% | |
| Calcium | 17.3mg | 4% | |
* 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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