• low fat 2.25g 2.25%
  • low sat fat 0.29g 0.29%
  • low salt 5.81mg 0%
  • low sugar 2.29g 2.29%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat oven to 180°C.
  2. Place olive oil in a 2.5L ovenproof dish and place onion rings over base.
  3. Layer eggplant and capsicum, then tomatoes, zucchini and garlic.
  4. Cover and bake for 45 minutes.
  5. Serve garnished with parsley.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
220.57g
100.00g
Energy (kJ)
349.58kJ
158.49kJ
Protein (g)
2.58g
1.17g
Total fat (g)
4.96g
2.25g
- Saturated fat (g)
0.65g
0.29g
- Polyunsaturated fat (g)
0.43g
0.19g
- Monounsaturated fat (g)
3.30g
1.50g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
5.51g
2.50g
CarbohydrateSE (g)
5.51g
2.50g
- Sugars (g)
5.05g
2.29g
Water (g)
201.59g
91.40g
Dietary fibre (g)
3.54g
1.61g
Thiamin (mg)
0.09mg
0.04mg
Riboflavin (mg)
0.07mg
0.03mg
Niacin (mg)
1.36mg
0.62mg
Niacin equivalents (mg)
1.79mg
0.81mg
Vitamin C (mg)
47.59mg
21.57mg
Total folate (ug)
47.66ug
21.61ug
Total vitamin A equivalents (ug)
93.01ug
42.17ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
558.57ug
253.24ug
Sodium (mg)
12.82mg
5.81mg
Potassium (mg)
394.61mg
178.90mg
Magnesium (mg)
21.04mg
9.54mg
Calcium (mg)
35.85mg
16.25mg
Phosphorus (mg)
61.41mg
27.84mg
Iron (mg)
1.02mg
0.46mg
Zinc (mg)
0.46mg
0.21mg

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This page has been produced in consultation with and approved by: Home Economics Victoria

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