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Mediterranean Vegetables

  Olive oil/Salad oil 3 Tablespoon
  Onion 1 Large, cut in 1/2-inch slices
  Eggplant 1 Medium, cut in 1/2-inch cubes (Unpeeled)
  Water 4 Tablespoon
  Basil leaves 1⁄2 Teaspoon
  Oregano leaves 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Sliced celery 1 Cup (16 tbs)
  Green pepper 1 Medium, seeded and cut in 1-inch squares
  Tomato 1 Medium, peeled and cut in wedges
  Grated parmesan cheese 1⁄2 Cup (8 tbs)

Place wok over medium heat.
When wok is hot, add oil.
When oil is hot, add onion and eggplant; stir-fry for about 30 seconds or until vegetables are coated with oil.
Add water; cover and cook for about 8 minutes, stirring often.
Stir in basil, oregano, pepper, celery, and green pepper; cover and cook, stirring often, for about 5 minutes longer or until vegetables are tender-crisp.
Arrange tomato wedges on top, cover wok, and cook for about 1 minute.
Sprinkle cheese over; cover wok for about 1 minute to melt cheese; then serve.

Recipe Summary

Difficulty Level: 
Side Dish
Quick, Healthy
Cook Time: 
15 Minutes

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 948 Calories from Fat 569

% Daily Value*

Total Fat 65 g99.3%

Saturated Fat 17.4 g87.1%

Trans Fat 0 g

Cholesterol 54.9 mg18.3%

Sodium 1087.3 mg45.3%

Total Carbohydrates 68 g22.6%

Dietary Fiber 23.2 g93%

Sugars 31.1 g

Protein 34 g68.6%

Vitamin A 53.3% Vitamin C 285.7%

Calcium 87.6% Iron 19.4%

*Based on a 2000 Calorie diet

Mediterranean Vegetables Recipe