RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	43.4476
Energy (kCal)	2914.993
Carbohydrates (g)	201.3739
Total fats (g)	222.2004
Fatty acids, total saturated 20:0 (g)	0.8942
Fatty acids, total saturated 18:3 undifferentiated (g)	1.8111
Fatty acids, total polyunsaturated 17:1 (g)	0.2700
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0005
Fatty acids, total saturated 4:0 (g)	0.1296
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.6033
Tocopherol, beta (mg)	0.2740
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0003
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	4.7696
Tocopherol, delta (mg)	0.0276
Arginine (g)	0.2651
Proline (g)	0.1971
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	19.6669
Adjusted Protein (g)	0.0000
Cystine (g)	0.0728
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	46.3328
Copper, Cu (mg)	0.9120
Maltose (g)	0.3584
Zinc, Zn (mg)	4.1098
Total lipid (fat) (g)	222.2004
Vitamin K (phylloquinone) (g)	193.4604
Cholesterol (mg)	16.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0403
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	508.4500
Folate, total (g)	138.0406
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3953.1728
Energy (kcal)	2914.9930
Fatty acids, total saturated 16:1 undifferentiated (g)	2.8059
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0476
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	145.7215
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0475
Vitamin C, total ascorbic acid (mg)	292.4250
Lutein + zeaxanthin (g)	439.3677
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1784
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	176.5180
Fatty acids, total saturated 16:0 (g)	25.6960
Carbohydrate, by difference (g)	201.3739
Vitamin D (IU)	0.0000
Fructose (g)	19.2019
Fluoride, F (g)	26.6945
Aspartic acid (g)	1.0099
Tyrosine (g)	0.1212
Potassium, K (mg)	3024.4167
Fatty acids, total saturated 12:0 (g)	0.1215
Vitamin A, RAE (g)	225.0461
Serine (g)	0.2088
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2221
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.2786
Fatty acids, total saturated 14:0 (g)	0.4104
Histidine (g)	0.1169
Isoleucine (g)	0.1611
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	7.1510
Water (g)	641.4990
Fatty acids, total saturated 8:0 (g)	0.0471
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	2290.3552
Sodium, Na (mg)	2582.7266
Iron, Fe (mg)	14.0449
Energy (kJ)	12199.2278
Ash (g)	16.2958
Caffeine (mg)	0.0000
Glycine (g)	0.1799
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	21.5427
Fatty acids, total polyunsaturated (g)	23.3613
Vitamin E (alpha-tocopherol) (mg)	38.5365
Sucrose (g)	105.1208
Vitamin B-6 (mg)	0.8627
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0771
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2387
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	69741.7833
Starch (g)	0.2816
Pantothenic acid (mg)	0.5212
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0036
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5386
Folate, food (g)	138.0406
Fatty acids, total saturated 20:1 (g)	0.7342
Fatty acids, total monounsaturated (g)	158.9235
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0801
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0475
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	98.4216
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	32.6849
Vitamin B-12 (g)	0.8800
Calcium, Ca (mg)	936.8388
Fatty acids, total saturated 10:0 (g)	0.1018
Galactose (g)	0.0151
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2255
Glutamic acid (g)	2.9987
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	37.9960
Vitamin E, added (mg)	0.0000
Retinol (g)	31.2000
Leucine (g)	0.2465
Folate, DFE (g)	138.0406
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	10.7462
Tryptophan (g)	0.0619
Threonine (g)	0.2124
Fatty acids, total polyunsaturated 18:1 c (g)	0.0545
Manganese, Mn (mg)	1.4998
Protein (g)	43.4476
Cryptoxanthin, beta (g)	2.0040
Fatty acids, total saturated 18:1 undifferentiated (g)	155.1090
Betaine (mg)	1.4173
Phosphorus, P (mg)	798.3709
Tocopherol, gamma (mg)	3.4190

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 40 minutes, Preparation Time - 30 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350 degrees F (175 degrees C). | 2. Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella. | 3. Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy fillets, if using, and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce. | 4. Bake in preheated oven for 20 to 25 minutes, or until cheese is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	cup	divided	1909.44	0.0	0.0	216.0
eggplant	1		sliced	-	-	-	-
red bell pepper	2		chopped	-	-	-	-
mozzarella cheese	8	slices		-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
tomato juice	1	can	stewed	61.934	12.8604	3.0967	1.0565
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
balsamic vinegar	1/4	cup		56.1	10.8566	0.3124	0.0
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
tomato paste	8	tablespoons		104.96	24.2048	5.5296	0.6016
anchovy fillet	8		chopped	-	-	-	-
caper	3	tablespoons	chopped	5.934	1.2616	0.6089	0.2219
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Eggplant Parmigiana Caponata