Directions:
- Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes or until tender. Add red bell pepper; sauté 2 minutes. Add zucchini; sauté 2 minutes. Add eggplant and next 3 ingredients. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes. Uncover; simmer 10 minutes. Remove from heat, and stir in basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 42.18 Kcal (177 kJ) | ||
| Calories from fat | 15.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 3% | |
|---|---|---|---|
| Sodium | 148.44mg | 6% | |
| Potassium | 173.82mg | 4% | |
| Total Carbs | 5.97g | 2% | |
| Sugars | 3.44g | 14% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 0.76g | 2% | |
| Vitamin C | 35.3mg | 59% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 13.5mg | 75% | |
| Calcium | 13.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 40.77 Kcal (171 kJ) | ||
| Calories from fat | 15.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 3% | |
|---|---|---|---|
| Sodium | 143.5mg | 6% | |
| Potassium | 168.03mg | 4% | |
| Total Carbs | 5.77g | 2% | |
| Sugars | 3.32g | 14% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 0.74g | 2% | |
| Vitamin C | 34.1mg | 59% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 13mg | 75% | |
| Calcium | 13.1mg | 1% | |
* 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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