340
calories
16
ingredients
4
servings
487
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Related categories: SummerSesame-freeSeafood-freePeanut-freeTree-nut-freeSoy-free+ See all
Ingredients
1 1/4 lbs eggplant cut into 3/4-inch dice
1/4 cup olive oil
1 carrots medium, peeled and cut into 1/4-inch dice
1 celery ribs in a 1/4-inch dice
1 onion medium, finely diced
3 garlic cloves minced
8 ozs orzo a rice-shaped pasta, rinsed
1 tsp tomato paste
1 1/2 cups vegetable stock
3 tbsps fresh oregano chopped
1 tsp grated lemon zest or more to taste, up to the zest of a whole lemon
4 ozs mozzarella cheese firmer is better here, cut into 1/3-inch dice
1 1/2 ozs parmesan cheese a generous 1/2 cup or 45 grams, grated
3 tomatoes medium, diced
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Recipe Instructions
Read the instructions at Smitten KitchenNutrition Facts
340
calories
23
g fat
9
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 340
Calories From Fat 210
% Daily Value*
Total Fat 23g
35%
Saturated Fat 7g
35%
Trans Fat g
Cholesterol 30mg
10%
Sodium 930mg
39%
Potassium 780mg
22%
Total Carbohydrates 23g
8%
Dietary Fiber 8g
32%
Sugars 9g
Protein 14g
28%
Vitamin A
80%
Vitamin C
35%
Calcium
35%
Iron
15%
Weight Watchers Points
PointsPlus: 9SmartPoints: 12
