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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mince garlic and parsley and mix together. | 2. Set aside. | 3. Cut eggplant into quarters, lengthwise, and slice. | 4. In a large skillet saute eggplant, in 3 tablespoons of the olive oil, until light brown (about 5 min.). Remove from skillet. | 5. Slice zucchini and saute in 2 tablespoons olive oil in skillet, until light brown (about 3-5 min.). Remove from skillet. | 6. Slice onions and green pepper. | 7. Saute in the remaining olive oil until tender (about 10 min.). | 8. Cut tomatoes in half and gently squeeze out the seeds. | 9. Slice tomatoes in 1/2 inch slices. | 10. Arrange 1/3 of the tomato slices in the bottom of a dutch oven or heavy skillet with high sides. | 11. Layer half of the eggplant,zucchini. onion and green pepper on top. | 12. Add 1/3 of the minced garlic and parsley mixture, basil, salt and pepper. | 13. Repeat layers. | 14. Top with remaining sliced tomato. | 15. Sprinkle with remaining garlic and parsley, basil, salt and pepper. | 16. Cook, covered, over low heat 15 minutes. | 17. Uncover and baste with juices. | 18. Cook, uncovered, until juices have evaporated (10-15 min.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2			-	-	-	-
parsley	1/2	cup		10.8	1.899	0.8909999999999999	0.237
eggplant	1			-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
zucchini	2			6.72	0.9952	0.8672	0.128
onion	3			192.0	44.832	5.28	0.48
green pepper	2			59.6	13.8272	2.5628	0.5066
tomato	6		peeled	372.4138	82.5787	19.4303	3.2384
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
salt	2	teaspoons		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

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