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Nutritional Facts
Serving Size 4 oz (494g)
Serving Per Recipe 6

Amount Per Serving
Calories 200 Calories from Fat 60

% Daily Value *
Total Fat 6g 9%
     Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 640mg 27%
Total Carb. 31g 10%
     Dietary Fiber 5g 20%
     Sugars 12g
Protein 7g

Vitamin A 30%
Vitamin C 140%
Calcium 15%
Iron 15%

* Percent Daily Values based on a 2,000 calorie diet.


Serves 6

1 large eggplant, peeled, and cut into 1 1/2-inch cubes
3 medium-sized zucchini, washed and cut into 1-inch chunks
2 red or green peppers, seeded and chopped
2 large onions, chopped
2 cups sliced mushrooms
4 cloves garlic, minced
2 large basil leaves, chopped
1 jar (26 ounces) prepared tomato pasta sauce
1 cup red wine
2 tablespoons olive oil
1/2 cup fresh chopped parsley

Place all ingredients except parsley in a large nonstick pot, and bring to a boil. Lower heat, cover, and simmer 11/2 hours.

Just before serving, stir in parsley. Serve hot or cold with pasta, toasted French or Italian bread, or as a side dish with chicken or beef. Refrigerate or freeze any leftovers.

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