Mediterranean-style Eggplant Stew
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
143
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 143 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 36 μg | (60 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 246 mg | (259 %) | ||
| Potassium | 750 mg | (19 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Eggplant (rinsed and trimmed)
- 2 red Bell pepper (rinsed and trimmed)
- 2 yellow Bell pepper (rinsed and trimmed)
- 2 onions (peeled and sliced)
- 2 cloves garlic cloves (peeled and chopped)
- 1 Tbsp Pine nuts (coarsely chopped)
- 2 Tbsps olive oil
- 1 ⅓ cups vegetable stock
- salt
- freshly ground Black pepper
- ½ bunch Basil (rinsed and chopped)
- ½ bunch Chives (rinsed and finely chopped)
Preparation steps
1.
Cut the eggplant and peppers into bite-size pieces.
2.
Toast the pine nuts in a dry pan. Add 1 tablespoon olive oil and sweat the onions until soft and translucent. Add the remaining olive oil, garlic, peppers and eggplant and saute for 2 to 3 minutes. Add tomatoes and stock. Season with salt and pepper and simmer over medium heat for about 20 minutes.
3.
Add the basil and mix to incorporate. Ladle into bowls and serve sprinkled with chopped chives.
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