Peperonata

Fried peppers with eggplant and potatoes.
Yields Preparation Time Cooking Time
4 15 mins 30 mins

Ingredients

Directions

1. Cut up all ingredients.
2. Add garlic and olive oil to moderate pan.
3. Cook potatoes, eggplant, peppers, and onion each separately and remove when done.
4. Cook tomatoes last then add all cooked ingredients back to pan and cook until peppers are tender.

Nutritional Summary

There are 230 calories in 1 serving of Peperonata.
Calorie Breakdown: 52% fat, 42% carbs, 6% prot.
Nutrition Facts
Serving Size
per serve
per serve
Energy
960 kj
230 kcal
Protein
3.44g
Fat
13.9g
Saturated Fat
1.964g
Polyunsaturated Fat
1.611g
Monounsaturated Fat
9.892g
Cholesterol
0mg
Carbohydrates
25.44g
Sugar
6.08g
Fibre
6g
Sodium
11mg
Potassium
712mg
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