16 35 163
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 8
Health Highlights


2 tbsp Extra virgin olive oil
1 large White onion (diced)
1 eggplant Eggplant (chopped)
2 tsp Thyme, fresh (chopped)
1/2 tsp Hot pepper (chili) flakes
1 tsp Fennel seed (ground)
4 clove(s) Garlic (minced)
1 small Zucchini (diced)
1 small Summer squash (diced)
1 large pepper(s) Red bell pepper (diced)
2 cup Roma tomatoes (diced)
2 cup Chickpeas, canned, drained (optional)
1 bunch Basil, fresh (chopped)
1 bunch Parsley, fresh (chopped)
1 tsp Sea Salt
1 tsp Black pepper


  1. Heat the olive oil in a pan over medium-high heat.
  2. Sauté onions until they are a bit caramelized.
  3. Add the eggplant, thyme, chilies, fennel, and garlic. Sauté another 5 minutes. Add zucchini, summer squash, and bell peppers. 
  4. Add tomatoes and cook for 5 more minutes.
  5. Add chickpeas, add them now to heat with the dish.
  6. Stir in fresh herbs at the end, and season with salt and pepper.

Nutrition Facts

Per Portion

Calories 163
Calories from fat 51
Calories from saturated fat 6.3
Total Fat 5.7 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 2.9 g
Cholesterol 0
Sodium 458 mg
Potassium 640 mg
Total Carbohydrate 25.1 g
Dietary Fiber 8.3 g
Sugars 8.9 g
Protein 7.1 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 3.7

Energy sources