Vegetarian Stew with Pignoli
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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 authorIngredients
for
4
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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