Ingredients:
- 3 zucchini, cut in 1/2- inch slices
- 2 red or orange bell peppers , cut into thin slices
- 1/4 tsp cloves
Directions:
- Sprinkle the eggplants with salt and leave for 1 hour.
- Rinse and dry eggplant.
- Sauté the eggplant and zucchini slices.
- Add the onion and pepper and cook over gentle heat until the onion is golden and the pepper is soft.
- Make the tomato sauce:
- Saute garlic until fragrant.
- Add the tomatoes, salt, pepper, and sugar and simmer about 20 minutes until reduced to a thick sauce.
- Add the cooked vegetables and spices to the saucepan with the tomato sauce and mix well. Remove from heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.42 Kcal (517 kJ) | ||
| Calories from fat | 3.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.43g | 1% | |
|---|---|---|---|
| Sodium | 18.25mg | 1% | |
| Potassium | 1077.25mg | 23% | |
| Total Carbs | 27.93g | 9% | |
| Sugars | 17.08g | 68% | |
| Dietary Fiber | 9.93g | 40% | |
| Protein | 5.17g | 10% | |
| Vitamin C | 35.3mg | 59% | |
| Iron | 1.4mg | 8% | |
| Calcium | 73mg | 7% | |
| Amount Per 100 g | |||
| Calories | 27.29 Kcal (114 kJ) | ||
| Calories from fat | 0.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 1% | |
|---|---|---|---|
| Sodium | 4.04mg | 1% | |
| Potassium | 238.23mg | 23% | |
| Total Carbs | 6.18g | 9% | |
| Sugars | 3.78g | 68% | |
| Dietary Fiber | 2.2g | 40% | |
| Protein | 1.14g | 10% | |
| Vitamin C | 7.8mg | 59% | |
| Iron | 0.3mg | 8% | |
| Calcium | 16.1mg | 7% | |
* 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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