Mediterranean-style Eggplant Stew

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Mediterranean-style Eggplant Stew
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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)
Calorie143 cal.(7 %)
Protein6 g(6 %)
Fat8 g(7 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E6.2 mg(52 %)
Vitamin K36 μg(60 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.6 mg(43 %)
Folate165 μg(55 %)
Pantothenic acid0.9 mg(15 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C246 mg(259 %)
Potassium750 mg(19 %)
Calcium60 mg(6 %)
Magnesium57 mg(19 %)
Iron2 mg(13 %)
Iodine4 μg(2 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1.1 g
Uric acid59 mg
Cholesterol0 mg
Complete sugar10 g

Ingredients

for
4
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
1.333 cups vegetable stock
salt
freshly ground Black pepper
½ bunch Basil (rinsed and chopped)
½ bunch Chives (rinsed and finely chopped)
How healthy are the main ingredients?
olive oilPine nutsgarlic cloveBasilChivesEggplant

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.