Recipe: Nutrition
Diabetes Appropriate
Dairy-free
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
High-Fiber
Kosher
Low-Calorie
Low-Cholesterol
Low-Saturated Fat
Vegetarian / Meatless
Vegan
Weight Management
Directions
Prep Time
10 minutes
Cook Time
15 minutes
Ready in
25 minutes
- Coat a large skillet with nonstick cooking spray. Place over medium-high heat. Add onion, fennel, zucchini and bell pepper; sauté 5 to 7 minutes or until tender.
- Add eggplant, tomatoes, Italian seasoning, salt and pepper; bring to boiling. Reduce heat; cover and simmer 10 minutes, stirring often. Add basil and stir. Serve immediately over polenta and top with grated cheese, if desired.
Nutritional Information
Serving Size
1
Per Serving
Calories 120, Calories Fat , Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 589mg, Carbohydrate 28g, Protein 5g
Serving Size | 1 |
Calories | 120 |
Total Fat | 0g |
Total Fat (extra) | 1 |
Saturated Fat | 0g |
Cholesterol | 0mg |
Sodium | 589mg |
Sodium (extra) | 25 |
Potassium | 1314mg |
Carbohydrate | 28g |
Carbohydrate (extra) | 9 |
Fiber | 9g |
Fiber (extra) | 37 |
Protein | 5g |
Omega3 | 0g |
Vitamin C | 58mg |
Vitamin C (extra) | 98 |
Iron | 2mg |
Iron (extra) | 16 |