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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the vegetables. Core the tomatoes and chop into quarters. Cut eggplant and zucchini into thick slices. | 2. In a large dutch oven, layer starting with eggplant, next the tomatoes then the zucchini. Between each layer add a few slices of garlic and sprinkle some of the parsley and basil. Season with salt and pepper. (if you are using a non stick pan, brush olive oil on the bottom so the first layer of eggplant does not stick). | 3. Cover and cook over very low heat until the vegetables are tender, about 1 1/2 hours to 2 hours. Do not stir or lift lid. When done, allow stew to sit for 20 min before taking lid off. Stir and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1			40.2099	8.6898	1.9658	0.4468
eggplant	1			-	-	-	-
zucchini	1			2.31	0.3421	0.2981	0.044000000000000004
garlic clove	4		sliced	-	-	-	-
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
basil	2	tablespoons	minced	1.219	0.1404	0.16699999999999998	0.0339
salt pepper				-	-	-	-
olive oil				-	-	-	-

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