Tunisian Vegetables with Tomato TarragonSauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Eggplant (cubed)2C zucchini (cubed)3 med potato (cubed)1 large onion diced10 green olives (halved)2 tsp capers2 cloves garlic (minced)1 can lentils (drained)1/3 C wine vinegar (or cider)1 Tsp Tarragon leaves (crumbled or ground)
stir fry high heat 2 tsp of oil, first 3 items separately until cooked through put aside, in separate pan saute onion and garlic with remaining 1tsp oil cook until just softened, add remaining ingredients and heat through, add this mixture to the vegetables and reheat (the vegetables will have released liquid which will thin out the tomato paste mixture) this dish can be served cold as a spread the next day!
Number of Servings: 12
Recipe submitted by SparkPeople user PENUMBRA52.
Number of Servings: 12
Recipe submitted by SparkPeople user PENUMBRA52.
Nutritional Info Amount Per Serving
- Calories: 94.2
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 260.8 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 4.2 g
- Protein: 3.4 g
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