(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|
|Calories from Fat: 21 (20%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 106
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