Directions:
- Heat oil in large non-stick frypan
- Sautee onions, garlic, basil and thyme gently till onion glassy.
- Add eggplant and sautee till lightly coloured
- Add squash, peppers and fry 2-3 mins.
- Add tomatoes and olives and cook on low heat for half an hour or until all ingredients soft.
- If desired you can poach an egg in the last few minutes of cooking for a more substantial meal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1182.12 Kcal (4949 kJ) | ||
| Calories from fat | 615.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.41g | 105% | |
|---|---|---|---|
| Sodium | 1095.9mg | 46% | |
| Potassium | 5046.16mg | 107% | |
| Total Carbs | 133.2g | 44% | |
| Sugars | 86.64g | 347% | |
| Dietary Fiber | 38.71g | 155% | |
| Protein | 22.69g | 45% | |
| Vitamin C | 372.9mg | 621% | |
| Vitamin A | 5.2mg | 173% | |
| Iron | 91.2mg | 507% | |
| Calcium | 328.1mg | 33% | |
| Amount Per 100 g | |||
| Calories | 46.39 Kcal (194 kJ) | ||
| Calories from fat | 24.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 105% | |
|---|---|---|---|
| Sodium | 43.01mg | 46% | |
| Potassium | 198.03mg | 107% | |
| Total Carbs | 5.23g | 44% | |
| Sugars | 3.4g | 347% | |
| Dietary Fiber | 1.52g | 155% | |
| Protein | 0.89g | 45% | |
| Vitamin C | 14.6mg | 621% | |
| Vitamin A | 0.2mg | 173% | |
| Iron | 3.6mg | 507% | |
| Calcium | 12.9mg | 33% | |
* 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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