Nutrition balance score
Great
Glycemic Index
67
Moderate
Glycemic Load
38
High
Nutrition per serving
Calories249.6 kcal (12%)
Total Fat0.8 g (1%)
Carbs56.8 g (22%)
Sugars11.6 g (13%)
Protein7.8 g (16%)
Sodium25.2 mg (1%)
Fiber11.1 g (40%)
% Daily Values based on a 2,000 calorie diet
Instructions
Veggie Prep
Step 1
Cut eggplant into 0.5 thick rounds. Add to a pot with salted water for 30 min
Step 2
Cut zucchini into 0.5 thick rounds
Step 3
Cut tomatoes into 1cm thick rounds
Step 4
Cut peppers into 0.5cm rounds
Step 5
Cut onions into slices
Sautee
Step 6
Sautee everything SEPARATELY with salt and pepper
Instant Pot
Step 7
Add eggplant on top of steamer with minimum amount of water. Select steam program -- 1 min
Oven
Step 8
In wide black pot, layer in the following order: zucchini, peppers, eggplant, tomatoes, onions.
Step 9
Sprinkle pressed garlic over top
Step 10
Bake in oven (medium temp) for 1-1.5 hour
Notes
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