Eggplant Provencal Recipe

Looking for an easy Eggplant Provencal recipe? Learn how to make Eggplant Provencal using healthy ingredients.


Submitted by echosdream

Makes 8 servings



Eggplant stew, great with french bread or served over rice.

Recipe Ingredients for Eggplant Provencal

16 oz Eggplant
8 tbsp chopped Shallots
3 clove Garlic
17 oz Potatoes, Boiled, Cooked In Skin, Flesh
8 oz Carrots
2 serving Organic Lentil Soup
0.333 tablespoon Thyme
1 tsp Marjoram, Dried
6 oz Wine, Table, Red
8 fl oz Organic Vegetable Broth
15 olives Krinos Pitted Kalamata Olives
0.75 cup Sauce, Pasta, Spaghetti/marinara, Ready-to-serve
1 bulb Fennel, Bulb

Recipe Directions for Eggplant Provencal

Recipe taken from Isa Chandra's vegan cookbook, Appetite for Reduction.
Categories

Vegetables

Nutrition Facts
Serving Size 291.4g
Amount Per Serving
Calories
197
Calories from Fat
32
% Daily Value*
Total Fat
3.6g
6%
Saturated Fat
0.5g
3%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
447mg
19%
Potassium
651mg
19%
Total Carbohydrates
33.7g
11%
Dietary Fiber
7.2g
29%
Sugars
6.9g
Protein
5.0g
Vitamin A 101% Vitamin C 26%
Calcium 5% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
88% confidence
B
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • High in dietary fiber
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • Contains alcohol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement