12 Ingredients
  • 1 large eggplant (about 1 pound), cut into 3/4-inch chunks
  • Coarse salt and freshly ground pepper
  • 2 large tomatoes, cut into 3/4-inch chunks
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 tablespoons chopped fresh thyme, plus leaves for garnish
  • 1 tablespoon chopped fresh oregano
  • 1 medium onion, halved and sliced 1/4 inch thick (3 cups)
  • 4 garlic cloves, thinly sliced
  • 2 zucchini (1 pound), cut into 3/4-inch chunks
  • 2 yellow bell peppers (14 ounces), stems, ribs, and seeds removed, cut into 3/4-inch chunks
  • 8 slices rustic bread
  • 8 large eggs
Nutrition
1194
60% daily value
8 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free
     

Fat

142% 92

Saturated

139% 28

Trans

- 1

Monounsaturated

- 37

Polyunsaturated

- 15

Carbs

9% 28

Carbs (net)

- 22

Fiber

21% 5

Sugars

- 8

Sugars, added

- 0

Protein

124% 62

Cholesterol

148% 445

Sodium

61% 1464

Calcium

17% 168

Magnesium

24% 102

Potassium

29% 1361

Iron

33% 6

Zinc

87% 10

Phosphorus

95% 662

Vitamin A

11% 103

Vitamin C

23% 20

Thiamin (B1)

105% 1

Riboflavin (B2)

93% 1

Niacin (B3)

111% 18

Vitamin B6

172% 2

Folate equivalent (total)

23% 93

Folate (food)

- 84

Folic acid

- 6

Vitamin B12

70% 2

Vitamin D

56% 8

Vitamin E

25% 4

Vitamin K

19% 23
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