(Stewed Vegetables Provencal)
Source: Fernand Point, Ma Gastronomie
Saute 1 large, sliced onion in some olive oil in a flameproof casserole until golden. Add 3 or 4 medium tomatoes peeled and cut into bite-size pieces. Cook for 2 minutes, then add 1 small peeled and sliced eggplant, 2 seeded and sliced green peppers, 2 small sliced summer squash, some crushed garlic, salt, pepper and 1 cup (250 ml) of cold water.
Cover and simmer the vegetables on the stove for a good hour and a half until they are tender and well-blended. Mash the vegetables with a fork or potato masher and serve either hot or cold.
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Serving Size: 1 Serving (477g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 106 | ||
Calories from Fat: 21 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.2mg | 1 % | |
Potassium 920.1mg | 24 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 12.4g | ||
Protein 4.1g | 6 % | |
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: 106
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