Directions:
- In a large Dutch oven, with a lid, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until soft, about 6 minutes. Add the garlic and eggplant. Season with salt and pepper. Saute until wilted, about 4 to 6 minutes. Add the zucchini, tomatoes, and peppers. Season with salt and pepper. Bring to a simmer and cook until the liquid as evaporated and the vegetables are very soft, about 30 minutes. Taste and season if necessary. Serve with the salt cod.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 504.39 Kcal (2112 kJ) | ||
| Calories from fat | 355.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.46g | 61% | |
|---|---|---|---|
| Sodium | 22.38mg | 1% | |
| Potassium | 1230.91mg | 26% | |
| Total Carbs | 33.74g | 11% | |
| Sugars | 17.36g | 69% | |
| Dietary Fiber | 9.11g | 36% | |
| Protein | 6.59g | 13% | |
| Vitamin C | 121.7mg | 203% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 26mg | 144% | |
| Calcium | 89.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 83.02 Kcal (348 kJ) | ||
| Calories from fat | 58.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 61% | |
|---|---|---|---|
| Sodium | 3.68mg | 1% | |
| Potassium | 202.61mg | 26% | |
| Total Carbs | 5.55g | 11% | |
| Sugars | 2.86g | 69% | |
| Dietary Fiber | 1.5g | 36% | |
| Protein | 1.09g | 13% | |
| Vitamin C | 20mg | 203% | |
| Vitamin A | 0.2mg | 49% | |
| Iron | 4.3mg | 144% | |
| Calcium | 14.7mg | 9% | |
* 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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