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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut eggplants in halves lengthwise, cut the surface about 1 cm deep in a criss-cross pattern and sprinkle with salt. | 2. Turn cut side down and let drain for 1/2 hour. | 3. Wipe the eggplants and then cut into cubes. | 4. Heat the oil and cook the onion and garlic until soft. | 5. Add the eggplant and cook for another 2 minutes. | 6. Add capsicums, zucchini, peeled tomatoes, sugar, salt and pepper to taste. | 7. Cover and simmer gently for about 20 minutes. | 8. Serve warm and sprinkle with a little parmesan if liked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup		954.72	0.0	0.0	108.0
garlic	2	cloves		8.94	1.9836	0.3816	0.03
eggplant	2			-	-	-	-
salt				-	-	-	-
zucchini	4		sliced	9.24	1.3684	1.1924	0.17600000000000002
onion	2		chopped	128.0	29.888	3.52	0.32
green capsicum	1		sliced	-	-	-	-
red capsicum	1		sliced	-	-	-	-
pepper				-	-	-	-
tomato	1	can	peeled	62.068999999999996	13.7631	3.2384	0.5397
sugar	1	teaspoon		18.354	4.5908	0.0	0.0

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