14 Ingredients
  • 1 medium-small eggplant, cut into 1/2-inch cubes (about 2 cups_
  • 1/2 cup olive oil, divided
  • 1 small onion, finely chopped (about 3/4 cup)
  • 4 medium garlic cloves finely chopped (about 4 teaspoons)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 zucchini or summer squash, finely chopped (about 1 1/2 cups)
  • 2 bay leaves
  • Pinch red pepper flakes
  • 3 medium tomatoes, chopped (about 3 cups)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chopped fresh basil.
  • 4 eggs
  • Crusty bread, to serve alongside
Nutrition
392
20% daily value
4 servings
                                       
                                            vegetarian, dairy-​free
     

Fat

49% 32

Saturated

26% 5

Trans

- 0

Monounsaturated

- 21

Polyunsaturated

- 4

Carbs

7% 21

Carbs (net)

- 13

Fiber

31% 8

Sugars

- 11

Sugars, added

- 0

Protein

19% 9

Cholesterol

53% 160

Sodium

45% 1083

Calcium

8% 83

Magnesium

13% 57

Potassium

19% 910

Iron

13% 2

Zinc

12% 1

Phosphorus

27% 186

Vitamin A

20% 182

Vitamin C

101% 90

Thiamin (B1)

15% 0

Riboflavin (B2)

29% 0

Niacin (B3)

14% 2

Vitamin B6

45% 1

Folate equivalent (total)

25% 101

Folate (food)

- 101

Folic acid

- 0

Vitamin B12

16% 0

Vitamin D

6% 1

Vitamin E

40% 6

Vitamin K

41% 49
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