Ingredients

4 japanese eggplants large, or 2 small globe eggplants, about 1 1/2 lbs.
2 zucchini large
2 green bell pepper or red, yellow, cut into 3/4-inch pieces
1 onion large, chopped
8 cloves garlic sliced
1 tbsp rosemary fresh chopped, you may substitute dried, crushed rosemary or herbes de provence
salt and pepper

Nutrition Facts

180
calories
0
g fat
18
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 180
Calories From Fat 0
% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat g
Cholesterol 0mg
0%
Sodium 220mg
9%
Potassium 1750mg
50%
Total Carbohydrates 43g
14%
Dietary Fiber 18g
72%
Sugars 18g
Protein 8g
16%
Vitamin A
30%
Vitamin C
160%
Calcium
10%
Iron
2%

Weight Watchers Points

PointsPlus: 4
SmartPoints: 7