7 Ingredients
  • 2 lb red bell peppers,tender-roasted
  • 1 (1 1/2-lb) eggplant, peeled and cut into 1-inch pieces
  • 4 large garlic cloves, smashed
  • 1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped
  • 1 cup extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried hot red-pepper flakes
Nutrition
829
41% daily value
3 servings
                                       
                                            high-​fiber, low-​carb, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

114% 74

Saturated

51% 10

Trans

- 0

Monounsaturated

- 53

Polyunsaturated

- 8

Carbs

14% 41

Carbs (net)

- 23

Fiber

68% 17

Sugars

- 26

Sugars, added

- 0

Protein

15% 7

Cholesterol

- 0

Sodium

38% 904

Calcium

14% 139

Magnesium

23% 91

Potassium

46% 1598

Iron

21% 4

Zinc

10% 1

Phosphorus

26% 179

Vitamin A

60% 536

Vitamin C

710% 426

Thiamin (B1)

118% 2

Riboflavin (B2)

28% 0

Niacin (B3)

31% 6

Vitamin B6

71% 1

Folate equivalent (total)

50% 201

Folate (food)

- 201

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

87% 17

Vitamin K

90% 72
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