Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. Jolene Walters, North Miami, Florida.
1 inch Large eggplant, peeled and cut into 1 cubes
2 teaspoon Salt, divided
3 Medium tomatoes, chopped
3 Medium zucchini, halved lengthwise and sliced
2 Medium onions, chopped
1 Large green pepper, chopped
1 Large sweet yellow pepper, chopped
1 can Pitted ripe olives, drained and chopped
1 can Tomato paste
0.5 cup Minced Fresh Basil
2 Garlic cloves, minced
0.5 teaspoon Pepper
2 tablespoon Olive oil
Nutrition value
53
calories per serving
3 g Fat1 g Protein5 g Carbs2 g FiberOther
Current Totals
3 g Fat
1 g Protein
5 g Carbs
2 g Fiber
MacroNutrients
Carbs
5 g
Protein
1 g
Fiber
2 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
28 mg
Iron
1 mg
Vitamin A
427 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
24 mcg
Vitamin B12
0 mcg
Vitamin C
18 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
18 mg
Manganese
1 mg
Phosphorus
25 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
