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  • Summary

    Serves 4

    Ingredients

    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 4 Tablespoons olive oil
    • 1 large eggplant (about 1 pound) cut into ½” pieces
    • 2 small zucchinis, halved length-wise, cut into ¼” slices
    • 1 bell pepper, chopped
    • ¾ pound small ripe tomatoes, roughly chopped
    • 2 Tablespoons tomato paste
    • ½ cup red wine (or white wine or chicken stock)
    • ½ teaspoon dried oregano
    • ¼ teaspoon dried thyme, crumbled
    • ¼ teaspoon fennel seeds
    • ¼ teaspoon red pepper flakes
    • ¾ teaspoon kosher salt

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 135 % Daily Value *
    • Total Fat: 14 g 22.02%
    • Saturated Fat: 2 g 10.1%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1 mg 0.05%
    • Calcium: 4 mg 0.37%
    • Potassium: 65 mg 1.86%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.69%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 2 g %
    • Dietary Fiber: 1 g 2.52%
    • Sugar: 1 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 2.76%
    • Vitamin C 49.91%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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