Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
Serving Size | 1/10 of recipe |
Calories | 100 |
Calories from Fat | 30 |
Total Fat | 4 g |
Saturated Fat | 0 g |
Cholesterol | 0 mg |
Sodium | 360 mg |
Total Carbohydrate | 17 g |
Dietary Fiber | 4 g |
Sugars | 7 g |
Proteins | 2 g |
Vitamin A | 30% DV |
Vitamin C | 120% DV |
Calcium | 4% DV |
Iron | 6% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings | 10 |
Preparation Time | 1 hour, 30 minutes |
Cups of Fruits and Vegetables Per Person: 0.5
Ingredients | Measures |
---|---|
Cooking spray | 3 sprays |
Yellow onions, halved and thinly sliced | 2 |
Red bell peppers, thinly sliced | 2 |
Celery ribs, thinly sliced | 2 |
Garlic cloves, thinly sliced | 6 |
Fresh Thyme | 5 |
Italian parsley, stems and leaves intact | 10 sprigs |
Crushed tomatoes | 1 can (16 ounces) |
Large eggplant, cut into 1 inch pieces | 1 |
Red wine vinegar | ½ cup |
Sugar | 3 tablespoons |
Pitted and halved Kalmata olives | ½ cup |
Drained and rinsed capers | ¼ cup |
Fresh ground black pepper | 1/8 teaspoon |
Diabetic Exchange
Fruit: 0; Vegetables: 2; Meat: 0; Milk: 0; Fat: 1; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
Source
Jamie Gwen for Melissa’s Variety Produce