Print
Email
Add a photoServings: 1
Ingredients
- 3 Tbsp. extra virgin olive oil
- 5 x garlic cloves minced
- 1 lrg eggplant unpeeled, diced
- 2 x green bell peppers diced
- 2 lrg tomatoes minced
- 1 x onion cut 1" pcs
- 1 lrg zucchini cut 1/2" pcs
- 1/2 c. minced fresh basil
- Â Â (or possibly 1 tbspn dry basil)
- 2 Tbsp. red wine vinegar
- 4 ounce diced feta cheese (optional)
Directions
- Heat oil in a heavy, large Dutch oven over medium heat. Add in garlic; stir 1 minute. Add in eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute/fry for 5 min. Cover and simmer till all vegetables are tender, stirring occasionally, about 25 min.
- Uncover pot and simmer till juice thickens, stirring occasionally, about 10 min. Fold in vinegar; season to taste with salt and pepper.
- Preheat oven to 350 degrees. Spread in 9-inch pie dish. Sprinkle with cheese, if you like. Bake till heated through, about 20 min.
- This recipe yields about 3 c..
- Yield: 3 c.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1841g | |
| Calories 1041 | |
| Calories from Fat 596 | 57% |
| Total Fat 67.73g | 85% |
| Saturated Fat 23.15g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 1342mg | 56% |
| Potassium 3853mg | 110% |
| Total Carbs 90.96g | 24% |
| Dietary Fiber 36.7g | 122% |
| Sugars 44.25g | 30% |
| Protein 33.71g | 54% |
