14
90
44

Ingredients

  • 1 onions (small, diced)
  • 2 cloves garlic (minced)
  • 1 zucchini (small, or ½ large, diced)
  • 3/4 cup eggplant (diced, I used 3 mini eggplants which is probably about ½ of a large one)
  • 1 carrots (large, peeled and diced)
  • 1 bell pepper (red sweet, seeded and diced, or color of choice)
  • 28 ounces crushed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons dried basil
  • 1 tablespoon balsamic vinegar
  • 1/2 cup vegetable broth (divided)
  • fresh basil
  • vegan parmesan cheese
Read Directions

NutritionView more

90Calories
Sodium33%DV790mg
Fat0%DV0g
Protein8%DV4g
Carbs6%DV19g
Fiber20%DV5g

PER SERVING *

Calories90Calories from Fat
% DAILY VALUE*
Total Fat0g0%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium790mg33%
Potassium730mg21%
Protein4g8%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber5g20%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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