Directions:
- Cut eggplant in half length-wise and slice about 3/8 inch thick.
- Cut onions and bell peppers in half and slice 1/4 inch
- Slice carrots, tomatoes and zucchini 1/4 inch
- Chop celery coarsely.
- Sprinkle some salt over eggplants, put them under press for 10 minutes.
- Rinse eggplants and dry with paper towel
- Mix 3/4 cup flour with 2 tsp salt and some black pepper.
- Heat oil in a large skillet
- Dip each eggplant slice in flour mix and fry on both sides, until browned. Set aside.
- In a separate skillet, saute carrots until sweaty in a small amount of oil. Set aside.
- Saute onions until golden and translucent in small amount of oil. Set aside.
- In a large sauce pan or dutch oven, arrange all vegetables in thin layers:
- Eggplant,
- Onion,
- Carrots
- Peppers
- Tomatoes
- Celery
- Repeat layering until all vegetables are used up.
- Sprinkle some salt over. Add 1 cup water. Bring to boil.
- Cover snuggly and cook over very slow flame for 40 minutes.
- Sauce should be thick and all vegetables very tender when done.
- Mix the casserole from the bottom up. Don't mash too much.
- Serve warm or cold with sour cream on the side
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.68 Kcal (627 kJ) | ||
| Calories from fat | 54.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 9% | |
|---|---|---|---|
| Sodium | 41.14mg | 2% | |
| Potassium | 795.53mg | 17% | |
| Total Carbs | 22.06g | 7% | |
| Sugars | 11.81g | 47% | |
| Dietary Fiber | 7.44g | 30% | |
| Protein | 3.29g | 7% | |
| Vitamin C | 81.8mg | 136% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 25.2mg | 140% | |
| Calcium | 48.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 37.86 Kcal (159 kJ) | ||
| Calories from fat | 13.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.53g | 9% | |
|---|---|---|---|
| Sodium | 10.41mg | 2% | |
| Potassium | 201.21mg | 17% | |
| Total Carbs | 5.58g | 7% | |
| Sugars | 2.99g | 47% | |
| Dietary Fiber | 1.88g | 30% | |
| Protein | 0.83g | 7% | |
| Vitamin C | 20.7mg | 136% | |
| Vitamin A | 0.5mg | 60% | |
| Iron | 6.4mg | 140% | |
| Calcium | 12.2mg | 5% | |
* 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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