Nutrition Facts
  Servings Per Recipe: 4
  Serving Size: 1 serving
Amount Per Serving
  Calories 76.1
  Total Fat 1.4 g
      Saturated Fat 0.2 g
      Polyunsaturated Fat 0.2 g
      Monounsaturated Fat 0.9 g
  Cholesterol 0.0 mg
  Sodium 9.7 mg
  Potassium 704.0 mg
  Total Carbohydrate 15.9 g
      Dietary Fiber 5.4 g
      Sugars 3.8 g
  Protein 2.3 g
  Vitamin A 44.1 %
  Vitamin B-12 0.0 %
  Vitamin B-6 11.7 %
  Vitamin C 27.0 %
  Vitamin D 0.0 %
  Vitamin E 1.9 %
  Calcium 3.1 %
  Copper 10.9 %
  Folate 13.1 %
  Iron 5.8 %
  Magnesium 13.9 %
  Manganese 23.5 %
  Niacin 7.3 %
  Pantothenic Acid     4.9 %
  Phosphorus     9.7 %
  Riboflavin 6.7 %
  Selenium 1.0 %
  Thiamin 8.9 %
  Zinc 3.2 %


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

Calories in Simple Mediterranean Vegetable Stew

View the full Simple Mediterranean Vegetable Stew Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Simple Mediterranean Vegetable Stew

30 calories of Eggplant, fresh, (0.25 eggplant, peeled (yield from 1-1/4 lb))

29 calories of Zucchini, (1 cup, sliced)

10 calories of Olive Oil, (0.25 1tsp)

6 calories of Tomato, grape (3oz = appro 12 tomatoes), (0.75 oz)

1 calories of Balsamic Vinegar, (0.17 tbsp)

0 calories of Pepper, black, (0.13 dash)


Nutrition & Calorie Comments  

What a great recipe. I took another reviewers advise about salting the eggplant, it really works. Also I added soy sausage by Morning Star and served the dish over pasta. Very filling. Will make this again for sure.



Submitted by:
MNLSLATER
(6/6/13)
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To take the bitterness out of eggplant, salt the cubes and place in a colander for 30 minutes, and squeeze out the liquid before cooking.

Add garlic and onions and optional olives (kalamata) 		Submitted by:
NTAYLOR578
(6/6/13)
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Made Chef Meg's recipe using just japanese eggplant. Excellent lunch, low calorie and great taste with the balsamic vinegar, and home grown tomatoes! Submitted by:
MOMTHIA
(7/30/12)
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I love caponata - I add onion, peppers, and celery - and I skip the oil and begin with just a little water in the bottom of a big pot so things don't stick. I figure I get enough fat from other things I eat. Submitted by:
PHEBESS
(6/18/12)
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To take the bitterness out of eggplant, salt the cubes and place in a colander for 30 minutes, and squeeze out the liquid before cooking. Caponata has celery, usually, as in the picture, and Sicilian caponata adds in raisins as well as olives. Submitted by:
CCAVANAUGH66
(6/14/12)
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Added onions and garlic and some pinto beans for a touch of protein. Yummy. Submitted by:
LAINGMOM
(6/4/12)
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I was surprised at how flavourful this dish was. It was really easy and very tasty. For one serving I added a few pieces of pre-cooked chicken breast for some added protein! Submitted by:
CAKEGIRL33
(10/16/11)
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