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Ingredients
- 3-4 tbsp olive oil
- 1 large eggplant, peeled and chopped into 2 inch cubes
- 3 carrots, sliced into 1 inch pieces
- 3 large shallots, quartered
- 6 cloves garlic, whole
- 2 large Idaho potatoes, peeled and chopped into 1 inch chunks
- 6 cups chicken stock (or vegetable stock)
- 3 large sage leaves
- sea salt & pepper, to taste
View Full Recipe at Feasts And Fotos
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2569g | |
| Calories 1122 | |
| Calories from Fat 444 | 40% |
| Total Fat 50.34g | 63% |
| Saturated Fat 7.31g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2399mg | 100% |
| Potassium 4904mg | 140% |
| Total Carbs 144.3g | 38% |
| Dietary Fiber 35.4g | 118% |
| Sugars 20.91g | 14% |
| Protein 31.63g | 51% |
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