Vegetable Stew Provençale
Nutritional values
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 52.4 μg | (87 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 198 μg | (66 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 203 mg | (214 %) | ||
| Potassium | 1,418 mg | (35 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 2 Eggplant
- 3 large Beefsteak tomato
- 1 red Bell pepper
- 1 yellow Bell pepper
- 3 Zucchini
- 2 onions
- 4 Tbsps olive oil
- 100 milliliters dry white wine
- 2 garlic cloves
- 1 sprig rosemary
- salt
- freshly ground peppers
Preparation steps
Rinse, trim and slice the eggplants. Sprinkle generously with salt and let sit for 20 minutes. Then rinse briefly and pat dry.
Blanch the tomatoes in boiling water, cool in an ice water bath, peel, quarter and remove the seeds. Rinse, trim and cut the zucchini into thick slices. Rinse the peppers, cut in half, remove the pith and seeds and cut into thick strips. Peel the onions and cut into quarters.
Fry the eggplant, peppers, zucchini and onions in a hot pot with the olive oil. Add the white wine, cover and simmer for about 10 minutes.
Meanwhile, peel the garlic cloves and cut into thin slices. Pluck the rosemary needles from the stem. Add the garlic, rosemary and tomatoes to the pot. Bring to a boil and simmer for about 10 minutes. Season with salt and pepper and serve in bowls.
