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Порций: 4
Ингредиенты
- 2 pounds eggplant, cut into 1/2 inch pieces
- 3 zucchini (about 8 oz each), quartered lengthwise and cut into 1 inch pieces
- 2 red bell peppers, stemmed, seeded, and cut into 1/2 inch pieces
- 2 onions, roughly chopped
- 6 tablespoons extra virgin olive oil
- 1 tablespoon sugar
- 4 garlic cloves, minced
- 2 teaspoons Herbs de Provence*
- 1 (28 ounce) can diced tomatoes, drained
- 1/4 cup all-purpose flour
- salt and pepper
- 1 tablespoon balsamic vinegar
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 514g | |
| Recipe makes 4 servings | |
| Calories 364 | |
| Calories from Fat 203 | 56% |
| Total Fat 22.99g | 29% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 187mg | 8% |
| Potassium 1087mg | 31% |
| Total Carbs 35.55g | 9% |
| Dietary Fiber 10.4g | 35% |
| Sugars 15.86g | 11% |
| Protein 8.37g | 13% |
