Mom's recipe
1. In huge pot (6 quarts), over medium heat, in hot olive oil, cook
onion and garlic until tender, about 10 minutes, stirring
occasionally; discard garlic.
2. Add eggplant and green pepper, cook for 5 minutes, stirring
frequently (I had to add extra olive oil at this step because things
started sticking to the bottom of the pot).
3. Stir in zucchini, water, salt, sugar, and oregano; heat to boiling.
Reduce heat to medium-low, cook 30 minutes or until vegetables are
tender, stirring occasionally.
4. Stir in tomato wedges; heat through, serve hot or cover and
refrigerate to serve cold later.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2319g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1452 | ||
Calories from Fat: 1011 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 112.3g | 150 % | |
Saturated Fat 15.9g | 79 % | |
Monounsaturated Fat 79.3g | ||
Polyunsanturated Fat 13.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 122.5mg | 4 % | |
Potassium 4669.3mg | 123 % | |
Total Carbohydrate 113.7g | 33 % | |
Dietary Fiber 43.2g | 173 % | |
Sugars, other 70.5g | ||
Protein 23g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1452
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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