Directions:
- Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.
- Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all.
- Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.45 Kcal (508 kJ) | ||
| Calories from fat | 42.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 7% | |
|---|---|---|---|
| Sodium | 35.26mg | 1% | |
| Potassium | 507.1mg | 11% | |
| Total Carbs | 18.31g | 6% | |
| Sugars | 8.58g | 34% | |
| Dietary Fiber | 5.69g | 23% | |
| Protein | 2.71g | 5% | |
| Vitamin C | 34.6mg | 58% | |
| Vitamin A | 0.9mg | 32% | |
| Iron | 11.9mg | 66% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 50.92 Kcal (213 kJ) | ||
| Calories from fat | 17.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 7% | |
|---|---|---|---|
| Sodium | 14.78mg | 1% | |
| Potassium | 212.61mg | 11% | |
| Total Carbs | 7.68g | 6% | |
| Sugars | 3.6g | 34% | |
| Dietary Fiber | 2.38g | 23% | |
| Protein | 1.14g | 5% | |
| Vitamin C | 14.5mg | 58% | |
| Vitamin A | 0.4mg | 32% | |
| Iron | 5mg | 66% | |
| Calcium | 16.3mg | 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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