Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Spanish Vegetable Stew with Eggplant

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
5 tablespoons olive oil
Camera
4 medium onions
chopped
Camera
4 large green bell peppers
chopped
Camera
4 large tomatoes
chopped
Camera
1 medium eggplant
peeled & cubed
* Camera
teaspoon cayenne pepper
Camera
¼ teaspoon paprika
Camera
1 x salt
* Camera

Ingredients

Amount Measure Ingredient Features
75 ml olive oil
Camera
4 medium onions
chopped
Camera
4 large green bell peppers
chopped
Camera
4 large tomatoes
chopped
Camera
1 medium eggplant
peeled & cubed
* Camera
0.6 ml cayenne pepper
Camera
1.3 ml paprika
Camera
1 x salt
* Camera

Directions

In a heavy skillet, heat oil and sauté onions.

Add other ingredients, stirring well so that they are coated with the oil.

Cover and simmer for 15 minutes or until the peppers are cooked but firm.

Add water if the casserole is too dry.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 472g (16.6 oz)
Amount per Serving
Calories 25361% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 8g 8%
Dietary Fiber 7g 28%
Sugars g
Protein 9g
Vitamin A 44% Vitamin C 272%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe