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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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|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 %|
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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: 88
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