If you use whole tomatoes, you can make delicious food without adding extra sodium.
Calories
75kcal
Carbs
9.3g
Protein
2.3g
Fat
3.3g
Sodium
227.6mg
Ingredients
Tomato(150g), Eggplant(1/2pcs), Zucchini(1/2pcs), Whole Tomato(50g), Onion(30g), Bay Leaf(1sheet(s)), Parsley(5g)
Finding these ingredients in the US
- ZucchiniKorean zucchini (aehobak) is sweeter with thinner skin; regular zucchini works fine in most dishes.
Nutrition Facts
Per 100g of main ingredientsTomato
- Rich in vitamin C (14mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.6g) — can support digestion and help you feel full
Eggplant
- Rich in dietary fiber (2.7g) — can support digestion and help you feel full
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Zucchini
- Rich in vitamin C (40mg) — acts as an antioxidant and helps you absorb iron
- Rich in calcium (61mg) — a key building block of bones and teeth
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Parsley
- Rich in vitamin C (33mg) — acts as an antioxidant and helps you absorb iron
- Rich in calcium (150mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Slice the tomato.
🔍Finely chop the whole tomato and onion.
🔍Cut the eggplant and zucchini into rounds.
🔍Grill the eggplant and zucchini in a pan.
🔍Stir-fry chopped tomato in the pot, add chopped onion and bay leaf, stir-fry, and simmer gently to make the sauce.
🔍Finely chop the parsley; arrange the tomato, eggplant, and zucchini around a plate, top with tomato sauce, and top with the chopped parsley.