Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tsp sweet paprika
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 2 medium zucchini, ¾ lb, cut into ½-inch slices
- 1 small eggplant, ¾ lb, cut in 1-inch cubes (with or without peel)
- 1 large red bell pepper, seeded and diced
- 1 large red onion, diced
- 2 – 3 large garlic cloves, minced
- 1 tbsp fresh lemon juice
- 2 tsp dried basil
- salt and freshly ground black pepper, to taste
Directions
In a deep, medium skillet over medium heat, toast the paprika, cinnamon and ginger about 1 minute or until fragrant, stirring constantly with a wooden spoon.
Add the zucchini, eggplant, pepper, onion and garlic.
Pour in ¾ cup water.
Add the lemon juice.
Cover and bring the liquid to a boil.
Reduce the heat and simmer until the vegetables are tender, about 15 minutes.
Add the basil.
Season to taste with salt and pepper.
Cook until the eggplant is very soft and the stew is thick, about 10 to 15 minutes, stirring occasionally.
Remove the cover during cooking if there seems to be too much liquid.
Serve at room temperature or slightly chilled.
Store tightly covered in a refrigerator for 4 – 5 days.