1 cup eggplant , cubes, fresh
1 tbsp. olive oil, extra virgin
2 tbsp. yellow onion, chopped
½ cup yellow bell peppers, chopped
1 clove garlic
1 cup zucchini squash, chopped (with skin)
3 fresh Italian/plum tomatoes
1 dash ground basil
1 dash ground black pepper
1 dash ground parsley
1 dash ground oregano
1 dash salt
Gently saute the onions and peppers in olive oil in a large pan for approximately 5 minutes.
Add the other vegetables except the tomatoes.
Stir, cover, and cook on a low heat for about ½ an hour until the vegetables are tender.
Add the tomatoes, herbs, and black pepper, and cook for another 5 minutes.
Sugar: 3g
:
Calcium: 19mg
Calories: 62kcal
Carbohydrates: 6g
Fat: 4g
Fiber: 2g
Iron: 1mg
Potassium: 288mg
Protein: 1g
Saturated Fat: 1g
Sodium: 16mg
Vitamin A: 508IU
Vitamin C: 48mg
