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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400°F Combine the tomatoes, eggplant, zucchini, onions, garlic, and olive oil in a large roasting pan and roast, stirring occasionally, until the eggplant is tender, about 30 minutes. | 2. Put the mixture into a bowl and add the vinegar, salt, pepper, water, and bread. Refrigerate and allow to cool for several hours or overnight. | 3. Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids. | 4. Check seasoning, garnish and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	4		ripe	248.2759	55.0525	12.9535	2.1589
eggplant	2		peeled cut	-	-	-	-
zucchini	4		but	13.44	1.9904	1.7344	0.256
onion	2		cut	88.0	20.548000000000002	2.42	0.22
garlic clove	10		peeled	-	-	-	-
extra virgin olive oil	1/2	cup		-	-	-	-
sherry wine vinegar	1/2	cup		-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
bread	4	slices		-	-	-	-
crouton				-	-	-	-

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