Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed red pepper (more or less to taste)
  • 1 onion (sweet or red, chopped)
  • 3 cloves garlic (finely diced)
  • 1 eggplant (large, diced)
  • 3 poblano peppers (diced, I like a mix of red and green)
  • 2 portobello mushroom caps (large, cleaned, gutted, and chopped)
  • 28 ounces crushed tomatoes
  • 3 large eggs
  • salt
  • pepper
Read Directions

NutritionView more

280Calories
Sodium25%DV590mg
Fat20%DV13g
Protein27%DV14g
Carbs11%DV34g
Fiber48%DV12g

PER SERVING *

Calories280Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat2.5g13%
Trans Fat
Cholesterol180mg60%
Sodium590mg25%
Potassium1400mg40%
Protein14g27%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate34g11%
Dietary Fiber12g48%
Sugars7g14%
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.

Reviews(3)

Yummly User
Axeris Sondyre 10 Dec 2017
Something I go back to a lot, easy to cook and delicious 👌
Peggy 31 Jan 2017
This turned out to be a soupy mix of bitter vegetables. I won't be making this again with this mix of veggies. I salted the eggplant beforehand to try to get rid of some of the bitterness and moisture. I didn't peel it though which I definitely recommend doing. The portobellos were wasted in this as you couldn't even taste them. I added some honey to cut into the bitterness. Overall, quite disappointing.
Amanda C. 21 Nov 2016
Wonderful! I would make this everyday for the rest of my life! So so so delicious! Especially with bread