Directions:
- 1. heat the oil in a skillet. Add the onion and eggplant and cook over low hear, stirring occasionally, for 5 minutes.
- 2. add the tomato and zucchini and cook for about 30 minutes over low heat.
- 3. while the vegetables are cooking, bring a pan of salted water to boil, add the vinegar, and poach the eggs for 3 to 4 minutes.
- 4. remove with a slotted spoon, pat dry, and arrange on a serving dish. serve surrounded by the hot vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.13 Kcal (1106 kJ) | ||
| Calories from fat | 134.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.9g | 23% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 73.62mg | 3% | |
| Potassium | 1038.46mg | 22% | |
| Total Carbs | 25.63g | 9% | |
| Sugars | 16.24g | 65% | |
| Dietary Fiber | 11.4g | 46% | |
| Protein | 10.14g | 20% | |
| Vitamin C | 18.2mg | 30% | |
| Iron | 1mg | 5% | |
| Calcium | 68.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 54.16 Kcal (227 kJ) | ||
| Calories from fat | 27.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 23% | |
|---|---|---|---|
| Cholesterol | 33.56mg | 55% | |
| Sodium | 15.1mg | 3% | |
| Potassium | 212.93mg | 22% | |
| Total Carbs | 5.26g | 9% | |
| Sugars | 3.33g | 65% | |
| Dietary Fiber | 2.34g | 46% | |
| Protein | 2.08g | 20% | |
| Vitamin C | 3.7mg | 30% | |
| Iron | 0.2mg | 5% | |
| Calcium | 14.1mg | 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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