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Correo Electrónico
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Ingredientes
- 1 medium eggplant (1 lb.), peeled and diced (1/2 inch cubes)
- 2 small zucchinis (1 lb. total), thickly sliced
- Fine sea salt (around 1T.)
- 1 large yellow onion, halved and sliced
- 2 large cloves garlic
- 8 oz. baby Portabello mushrooms, sliced
- 4 T. extra virgin olive oil, divided
- ½ T. ground coriander
- 1 t. ground cinnamon
- 2 t. turmeric
- 2 1/2 cups strained tomatoes (or passata)
- 1 heaping T. tomato paste
- 2/3 c. water
- 1 T. chili garlic sauce
- 1/3 c. dried apricots, chopped
- 1 c. chickpeas, drained and rinsed (I used some that I had frozen. You could substitute 1 can.)
- salt and pepper to taste
- fresh parsley to garnish
View Full Recipe at Eliots Eats
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1737g | |
| Calories 1245 | |
| Calories from Fat 287 | 23% |
| Total Fat 33.33g | 42% |
| Saturated Fat 4.35g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 294mg | 12% |
| Potassium 5603mg | 160% |
| Total Carbs 200.7g | 54% |
| Dietary Fiber 63.6g | 212% |
| Sugars 58.02g | 39% |
| Protein 56.88g | 91% |
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