Tender Stewed Eggplant, Zucchini, and Bell Peppers with Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Stewed Eggplant, Zucchini, and Bell Peppers with Herbs

YOUR SOLIN GENERATED RECIPE

Tender Stewed Eggplant, Zucchini, and Bell Peppers with Herbs

A hearty, nutrient-packed stewed dish featuring tender eggplant, zucchini, and red bell pepper simmered with garlic and fresh herbs, uplifted with protein-rich tofu and chickpeas for a balanced meal that's both satisfying and vibrant.

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NUTRITION

544kcal
Protein
31.9g
Fat
26.5g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 medium Zucchini (200g)

1 red Bell Pepper (120g)

200g Firm Tofu

1/2 cup Chickpeas (82g)

1 tbsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Herbs (Basil/Parsley)

Salt & Pepper to taste

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PREPARATION

  • 1

    Dice the eggplant, zucchini, and red bell pepper into uniform chunks.

  • 2

    Press the tofu gently to remove excess moisture and cut into bite-sized cubes.

  • 3

    Heat olive oil in a large skillet or pot over medium heat. Add minced garlic and sauté until fragrant.

  • 4

    Add the diced eggplant, zucchini, and bell pepper to the pan and sauté for 5-7 minutes until they begin to soften.

  • 5

    Stir in the tofu cubes and chickpeas, cooking for an additional 3-4 minutes to allow the tofu to absorb the flavors.

  • 6

    Season with salt and pepper, and add the fresh herbs. Lower the heat, cover, and let the mixture simmer for about 10 minutes until all vegetables are tender and stewed.

  • 7

    Taste and adjust seasonings if needed, then serve warm.

Tender Stewed Eggplant, Zucchini, and Bell Peppers with Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Stewed Eggplant, Zucchini, and Bell Peppers with Herbs

YOUR SOLIN GENERATED RECIPE

Tender Stewed Eggplant, Zucchini, and Bell Peppers with Herbs

A hearty, nutrient-packed stewed dish featuring tender eggplant, zucchini, and red bell pepper simmered with garlic and fresh herbs, uplifted with protein-rich tofu and chickpeas for a balanced meal that's both satisfying and vibrant.

NUTRITION

544kcal
Protein
31.9g
Fat
26.5g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 medium Zucchini (200g)

1 red Bell Pepper (120g)

200g Firm Tofu

1/2 cup Chickpeas (82g)

1 tbsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Herbs (Basil/Parsley)

Salt & Pepper to taste

PREPARATION

  • 1

    Dice the eggplant, zucchini, and red bell pepper into uniform chunks.

  • 2

    Press the tofu gently to remove excess moisture and cut into bite-sized cubes.

  • 3

    Heat olive oil in a large skillet or pot over medium heat. Add minced garlic and sauté until fragrant.

  • 4

    Add the diced eggplant, zucchini, and bell pepper to the pan and sauté for 5-7 minutes until they begin to soften.

  • 5

    Stir in the tofu cubes and chickpeas, cooking for an additional 3-4 minutes to allow the tofu to absorb the flavors.

  • 6

    Season with salt and pepper, and add the fresh herbs. Lower the heat, cover, and let the mixture simmer for about 10 minutes until all vegetables are tender and stewed.

  • 7

    Taste and adjust seasonings if needed, then serve warm.