|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)|
|Basil leaves||1⁄2 Teaspoon|
|Oregano leaves||1⁄2 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.
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