11 Ingredients
  • 3 tablespoons olive oil
  • 1 onion (8 oz.), peeled and diced (1/2 in.)
  • 2 cloves garlic, peeled and minced
  • 2 cans (14 1/2 oz. each) diced tomatoes
  • 8 ounces Asian eggplant, rinsed and diced (3/4 in.)
  • About 1/2 teaspoon salt
  • About 1/4 teaspoon pepper
  • 1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced (1/2 in.)
  • 8 ounces zucchini, rinsed, ends trimmed, and diced (1/2 in.)
  • 8 ounces yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.)
  • 3/4 cup chopped fresh basil leaves
Nutrition
143
7% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

12% 8

Saturated

5% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

6% 18

Carbs (net)

- 11

Fiber

27% 7

Sugars

- 11

Sugars, added

- 0

Protein

7% 4

Cholesterol

- 0

Sodium

15% 361

Calcium

8% 81

Magnesium

11% 47

Potassium

16% 770

Iron

9% 2

Zinc

7% 1

Phosphorus

13% 94

Vitamin A

18% 162

Vitamin C

146% 131

Thiamin (B1)

75% 1

Riboflavin (B2)

20% 0

Niacin (B3)

15% 2

Vitamin B6

47% 1

Folate equivalent (total)

21% 83

Folate (food)

- 83

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

21% 3

Vitamin K

24% 28

Sugar alcohols

- 0

Water

- 340
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