Ingredients

2 lbs eggplant cut into 1- inch cubes
2 1/2 lbs tomatoes seeded, and cut into 1/4- inch cubes
1 1/2 lbs yellow onion thinly sliced
1 1/2 lbs bell pepper assorted colors, cut into 1- inch pieces
8 cloves garlic thinly sliced
1 cup extra-virgin olive oil approximately
1 1/2 tbsps herbes de provence dried, if using fresh herbs triple the amount
1 in seeds
1 lb zucchini
1 lb yellow squash seeded, cut into 3/4- inch pieces
2 tsps kosher salt

Nutrition Facts

290
calories
22
g fat
12
g sugar
Amount Per Serving (recipe is 10 servings)
Calories 290
Calories From Fat 200
% Daily Value*
Total Fat 22g
34%
Saturated Fat 3g
15%
Trans Fat g
Cholesterol 0mg
0%
Sodium 300mg
13%
Potassium 940mg
27%
Total Carbohydrates 23g
8%
Dietary Fiber 8g
32%
Sugars 12g
Protein 4g
8%
Vitamin A
30%
Vitamin C
150%
Calcium
6%
Iron
2%

Weight Watchers Points

PointsPlus: 8
SmartPoints: 11