14Ingredients
180Calories
55Minutes

Ingredients

  • 2 pounds eggplant (cut into 1/2 inch pieces)
  • 3 zucchini (about 8 oz each, quartered lengthwise and cut into 1 inch pieces)
  • 2 red bell peppers (stemmed, seeded, and cut into 1/2 inch pieces)
  • 2 onions (roughly chopped)
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon sugar
  • 4 garlic cloves (minced)
  • 2 teaspoons herbs de provence
  • 28 ounces diced tomatoes (drained)
  • 1/4 cup all purpose flour
  • salt (and pepper)
  • 1 tablespoon balsamic vinegar
  • 1/4 cup grated parmesan cheese
  • 1/4 cup fresh basil (chopped)
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NutritionView more

180Calories
Sodium7%DV160mg
Fat15%DV10g
Protein10%DV5g
Carbs7%DV20g
Fiber24%DV6g

PER SERVING *

Calories180Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat1.5g8%
Trans Fat
Cholesterol<5mg1%
Sodium160mg7%
Potassium720mg21%
Protein5g10%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate20g7%
Dietary Fiber6g24%
Sugars10g20%
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(1)

Yummly User
Sharon C. 5 Aug 2016
This filled up my crock pot and cooked in about 3.5 hours. I would make again. Good flavor and it helped use up some of my garden veggies.