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Ingredients
- 1 1-lb eggplant, skinned and diced
- 2 tsp salt
- 1 28-oz can diced tomatoes
- 5 cloves garlic, peeled and diced
- 1 tsp black pepper
- 1/3 cup chopped fresh basil
- 1/2 cup chopped flat-leaf parsley
- 2 tbsp olive oil
- 3/4 lb yellow onion, diced
- 2 bell peppers, any color, diced (I used four small peppers but they are hard to find sometimes)
- 1 1/4 lb zucchini, diced
- 6 oz dry white wine of your choice
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1685g | |
| Calories 665 | |
| Calories from Fat 266 | 40% |
| Total Fat 30.2g | 38% |
| Saturated Fat 4.35g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5024mg | 209% |
| Potassium 3725mg | 106% |
| Total Carbs 94.57g | 25% |
| Dietary Fiber 31.5g | 105% |
| Sugars 44.05g | 29% |
| Protein 19.08g | 31% |
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