Vegetarian Stew with Pignoli

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Vegetarian Stew with Pignoli
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Health Score:
Health Score
8,3 / 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)
Calorie165 kcal(8 %)
Protein2.95 g(3 %)
Fat10.23 g(9 %)
Carbohydrates13.97 g(9 %)
Sugar added0 g(0 %)
Roughage5.92 g(20 %)
Vitamin A112.79 mg(14,099 %)
Vitamin D0 μg(0 %)
Vitamin E0.94 mg(8 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.85 mg(15 %)
Vitamin B₆0.21 mg(15 %)
Folate52.2 μg(17 %)
Pantothenic acid0.5 mg(8 %)
Biotin3.35 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C16.01 mg(17 %)
Potassium579.26 mg(14 %)
Calcium37.6 mg(4 %)
Magnesium35.34 mg(12 %)
Iron1.21 mg(8 %)
Iodine0.15 μg(0 %)
Zinc0.46 mg(6 %)
Saturated fatty acids1.62 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
Eggplant (diced)
2 tablespoons
1 stick
Celery (diced)
2
scallions (sliced)
1 clove
garlic (finely chopped)
cup
2 ½ cups
canned tomatoes
1 teaspoon
2 tablespoons
2 tablespoons
2 tablespoons
fresh Basil (chopped)
Basil (to garnish)
How healthy are the main ingredients?
EggplantCelerygarlicBasilBasil

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.