4 Serves
31 Mins
7 g
22 g
18 g
Heat the olive oil in a large skillet over medium heat.
Ingredients, vitamins, and health benefits
Olive Oil
Onion
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
66 µg / 400 µgCalcium
116 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
147 mg / 1,250 mgPotassium
978 mg / 4,700 mgSodium
658 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
7 g / 28 gSugar
11 g / 50 gSaturated Fat
7 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Add the diced onion, bell peppers, and zucchini to the skillet and sauté until they begin to soften.
Incorporate the eggplant into the pan and continue to cook until all vegetables are tender.
Stir in the minced garlic and cook until fragrant.
Season the mixture with the spice blend, salt, and black pepper, then pour in the tomato sauce and water.
Bring the sauce to a gentle simmer and cook until the liquid has slightly thickened.
Remove from heat and stir in the mascarpone cheese until fully incorporated and creamy.
Bell Peppers
Zucchini
Black Pepper
Eggplant
Garlic
Spice Blend
Salt
Tomato Sauce
Water
Mascarpone
Vitamin A
240 µg / 900 µgVitamin C
87 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
66 µg / 400 µgCalcium
116 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
147 mg / 1,250 mgPotassium
978 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
11 g / 50 gSaturated Fat
7 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
12
g10
g22
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Italian
ItalianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g