10 Ingredients
  • 6 tablespoons olive oil
  • 1 1/2 pounds unpeeled eggplant, cut into 3/4-inch cubes
  • 3 cups coarsely chopped red bell peppers
  • 2 cups coarsely chopped fresh fennel bulb (about 1 medium)
  • 6 large garlic cloves, chopped
  • 1/2 cup pitted Kalamata olives, coarsely chopped
  • 1/2 cup golden raisins
  • 1 1/4 cups tomato sauce
  • 6 tablespoons red wine vinegar
  • 3/4 cup chopped fresh basil
Nutrition
250
13% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

24% 15

Saturated

11% 2

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

9% 28

Carbs (net)

- 20

Fiber

30% 8

Sugars

- 17

Sugars, added

- 0

Protein

7% 4

Cholesterol

- 0

Sodium

14% 340

Calcium

7% 67

Magnesium

11% 46

Potassium

17% 814

Iron

12% 2

Zinc

6% 1

Phosphorus

14% 100

Vitamin A

17% 153

Vitamin C

119% 107

Thiamin (B1)

9% 0

Riboflavin (B2)

14% 0

Niacin (B3)

15% 2

Vitamin B6

37% 0

Folate equivalent (total)

19% 74

Folate (food)

- 74

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

30% 5

Vitamin K

40% 48
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