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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lay the diced eggplant out on a cutting board and sprinkle with 1 t. of salt. Let sit for 10 minutes, then rinse away the salt and pat eggplant dry with paper towels. | 2. Heal olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook for 3-4 minutes until almost translucent, then add garlic and cook for another minute or so, until onions are soft. | 3. Add in eggplant, yellow squash, zucchini, bell pepper, and fresh tomatoes; stir to combine thoroughly. Add canned tomatoes (including liquid), breaking tomatoes up with a wooden spoon. Stir in tomato paste, herbs, and seasonings. Simmer, uncovered, over medium heat for about 20 to 25 minutes, until all the vegetables are tender and the liquid has reduced slightly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	4	cups	diced	82.0	19.2864	3.2144	0.5904
salt	1	teaspoon		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	2		minced	-	-	-	-
yellow squash	1		diced	-	-	-	-
zucchini	1		diced	54.91	10.0453	3.9083	1.0336
green bell pepper	1/2	cup	chopped	14.595	3.197	0.5004	0.1876
tomato	2	cups	chopped	53.64	11.5922	2.6224	0.596
tomato	1	can		53.64	11.5922	2.6224	0.596
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
oregano	1 1/2	1/2	chopped	3.975	1.0338	0.135	0.0642
pepper			ground	-	-	-	-

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