12 70 102
Ingredients Minutes Calories
Prep Cook Servings
30 min 40 min 6
Health Highlights


908 gm Eggplant (peeled and chopped)
908 gm Zucchini (chopped)
1 large White onion (chopped)
1 1/2 medium pepper(s) Green bell pepper (cut into small chunks)
4 tomato Roma tomatoes (parboiled for 30 seconds, peeld and chopped)
3 clove(s) Garlic (peeled and pressed)
2 tbsp Marjoram
1/3 cup Basil, fresh
1 tbsp Parsley, fresh
3 tbsp Salt
1 tsp Black pepper
227 gm White mushrooms (optional)


Put the chopped eggplant into a bowl and add a 1 tbsp salt. Let stand for 30 minutes. Then rinse well and drain all of the liquid.

Do the same salting, with 1 tbsp, and rinse for the squash.

Sauté the eggplant in a large frying pay with about 1/3 cup water, stirring frequently until softened. Watch it carefully and replace water if it gets too dry. Add 1/2 tbsp salt and 1 t/2 tbsp pepper and then add to a large casserole dish.

Sauté the squash just like the eggplant, with a little water until almost soft. Add remaining salt and pepper and then add to the casserole dish.

Add the tomatoes to the pan and sauté with the onion and peppers for about 10 minutes.

Add the fresh herbs. If you want less water, sauté until most of the water is gone.

If using mushrooms, add them to the tomato mixture and heat them through.

Add the tomato mixture to the large casserole dish and mix together with the other vegetables. Cover and bake for 30 minutes.

Serve with rice or quinoa.

Nutrition Facts

Per Portion

Calories 102
Calories from fat 9.9
Calories from saturated fat 2.3
Total Fat 1.1 g
Saturated Fat 0.3 g
Trans Fat 0
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.1 g
Cholesterol 0
Sodium 3557 mg
Potassium 1104 mg
Total Carbohydrate 21.7 g
Dietary Fiber 8.2 g
Sugars 13.5 g
Protein 5.5 g

Dietary servings

Per Portion

Vegetables 7.8

Energy sources


Meal Type(s)