Inside the Rustic Kitchen · by Emily
Ciambotta (Stewed Italian Summer Vegetables)
NUTRITION · PER SERVING60M COOK
CAL 7%·PRO 6%
CARBS 20G55% OF CAL
5G FIBER0G ADDED0G INTRINSIC8G OTHER7G TOTAL SUGAR
FAT 7G43% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A southern Italian summer vegetable stew with zucchini, eggplant, peppers, potatoes, and tomatoes simmered in olive oil with herbs. Light yet hearty and deeply flavorful.
mainitaliandairy freegluten freeveganvegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 white onion
- 1 zucchini ((courgette))
- 1 eggplant ((aubergine))
- 3 bell peppers
- 2 medium potatoes ((about 350g/12.3oz))
- 1 garlic clove
- 4.5 oz (125g) cherry tomatoes ((about 15 tomatoes))
- 5 tablespoons Crushed tomatoes or Passata
- 1/2 cup (125ml) water
- small handful Fresh basil
- 3 tablespoons Olive oil
- salt
At a glance
PER SERVING · TIME 60M
CAL 7%·PRO 6%
CARBS 20G55% OF CAL
5G FIBER0G ADDED0G INTRINSIC8G OTHER7G TOTAL SUGAR
FAT 7G43% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 300mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 610mg
- Calcium
- 38mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 300MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.