Directions:
- Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.42 Kcal (1254 kJ) | ||
| Calories from fat | 166.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.55g | 29% | |
|---|---|---|---|
| Sodium | 30.75mg | 1% | |
| Potassium | 1246.74mg | 27% | |
| Total Carbs | 30.13g | 10% | |
| Sugars | 17.12g | 68% | |
| Dietary Fiber | 10.21g | 41% | |
| Protein | 5.84g | 12% | |
| Vitamin C | 134.3mg | 224% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 40.9mg | 227% | |
| Calcium | 62.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 50.68 Kcal (212 kJ) | ||
| Calories from fat | 28.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 29% | |
|---|---|---|---|
| Sodium | 5.2mg | 1% | |
| Potassium | 211.04mg | 27% | |
| Total Carbs | 5.1g | 10% | |
| Sugars | 2.9g | 68% | |
| Dietary Fiber | 1.73g | 41% | |
| Protein | 0.99g | 12% | |
| Vitamin C | 22.7mg | 224% | |
| Vitamin A | 0.4mg | 79% | |
| Iron | 6.9mg | 227% | |
| Calcium | 10.5mg | 6% | |
* 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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