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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 5 x garlic cloves minced
- 1 lrg eggplant unpeeled, diced
- 2 x green bell peppers diced
- 2 lrg tomatoes minced
- 1 x onion cut 1" pcs
- 1 lrg zucchini cut 1/2" pcs
- 1/2 c. minced fresh basil (or possibly 1 tbspn dry basil)
- 2 Tbsp. red wine vinegar
- 4 ounce diced feta cheese (optional)
Direcciones
- Heat oil in a heavy, large Dutch oven over medium heat. Add in garlic; stir 1 minute. Add in eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute/fry for 5 min. Cover and simmer till all vegetables are tender, stirring occasionally, about 25 min.
- Uncover pot and simmer till juice thickens, stirring occasionally, about 10 min. Fold in vinegar; season to taste with salt and pepper.
- Preheat oven to 350 degrees. Spread in 9-inch pie dish. Sprinkle with cheese, if you like. Bake till heated through, about 20 min.
- This recipe yields about 3 c..
- Yield: 3 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1507g | |
| Calories 961 | |
| Calories from Fat 591 | 61% |
| Total Fat 67.1g | 84% |
| Saturated Fat 23.05g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 1336mg | 56% |
| Potassium 3086mg | 88% |
| Total Carbs 71.95g | 19% |
| Dietary Fiber 25.4g | 85% |
| Sugars 36.41g | 24% |
| Protein 30.34g | 49% |
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