9 Ingredients
  • Fine sea salt
  • 1 1/3 pounds (600 g) small eggplants
  • 3 teaspoons herbes de Provence or a mix of dried thyme, rosemary, basil, and/or oregano
  • 1 1/3 pounds (600 g) medium zucchini
  • 1 3/4 pounds (800 g) plum tomatoes
  • Olive oil for cooking
  • 2 small yellow onions (4 1/4 ounces (120 g) each), finely sliced
  • 8 fresh sage leaves, minced
  • 2 garlic cloves, minced
Nutrition
132
7% daily value
6 servings
                                       
                                            balanced, high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

9% 6

Saturated

5% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

6% 19

Carbs (net)

- 12

Fiber

28% 7

Sugars

- 11

Sugars, added

- 0

Protein

8% 4

Cholesterol

- 0

Sodium

37% 888

Calcium

8% 81

Magnesium

14% 58

Potassium

19% 883

Iron

12% 2

Zinc

8% 1

Phosphorus

15% 108

Vitamin A

8% 72

Vitamin C

47% 42

Thiamin (B1)

14% 0

Riboflavin (B2)

13% 0

Niacin (B3)

13% 2

Vitamin B6

35% 0

Folate equivalent (total)

20% 78

Folate (food)

- 78

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

13% 2

Vitamin K

44% 53

Sugar alcohols

- 0

Water

- 347
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