Use equal amounts of vegetables, wash and cut into thick slices
Using a large, heavy metal pot, put olive oil in the bottom of the pot, then make layers starting with the eggplant, then tomatoes, then zucchini, repeat until pot is almost filled, layering garlic and parsley between layers, season with salt and pepper.
Cover and cook over very low heat until tender, about 1 1/2 to 2 hours.
Let sit for 20 min, then serve.
Sub veggies as they are in season.
|Serving Size: 1 Serving (232g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 45 (51%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 39.4mg||1 %|
|Potassium 559.5mg||15 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 6.5g|
|Protein 2.5g||4 %|
Powered by: USDA Nutrition Database
Calories per serving: 88
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