Vegetarian Stew with Pignoli
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(0 votes)
Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
165
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 165 kcal | (8 %) | ||
| Protein | 2.95 g | (3 %) | ||
| Fat | 10.23 g | (9 %) | ||
| Carbohydrates | 13.97 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.92 g | (20 %) |
more nutritional values
| Vitamin A | 112.79 mg | (14,099 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.94 mg | (8 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 1.85 mg | (15 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 52.2 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.35 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16.01 mg | (17 %) | ||
| Potassium | 579.26 mg | (14 %) | ||
| Calcium | 37.6 mg | (4 %) | ||
| Magnesium | 35.34 mg | (12 %) | ||
| Iron | 1.21 mg | (8 %) | ||
| Iodine | 0.15 μg | (0 %) | ||
| Zinc | 0.46 mg | (6 %) | ||
| Saturated fatty acids | 1.62 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Eggplant (diced)
- 2 tablespoons olive oil
- 1 stick Celery (diced)
- 2 scallions (sliced)
- 1 clove garlic (finely chopped)
- ⅜ cup Red wine
- 2 ½ cups canned tomatoes
- 1 teaspoon paprika
- 2 tablespoons Caper
- 2 tablespoons Pine nuts
- 2 tablespoons fresh Basil (chopped)
- sugar
- balsamic vinegar
- Basil (to garnish)
Preparation steps
1.
Fry the aubergine in hot oil for 4-5 min until golden brown. Add the celery, spring onions and the garlic and quench with the wine. Add the tomatoes, paprika and the capers and season with salt and ground black pepper. Simmer for around 20 min, stirring occasionally. If necessary add a little water.
2.
Finally, add the pine nuts and the basil and season with salt, ground black pepper, a pinch of sugar and balsamic vinegar. Serve garnished with basil.
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