Hearty Braised Eggplant, Zucchini, and Bell Peppers

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

Hearty Braised Eggplant, Zucchini, and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Hearty Braised Eggplant, Zucchini, and Bell Peppers

Enjoy a savory, rustic medley of tender braised eggplant, zucchini, and sweet bell peppers, enhanced with protein-packed chickpeas and extra firm tofu. This colorful dish is gently simmered with garlic and herbs in a touch of olive oil, creating a satisfying, nutrient-dense meal perfect for a wholesome dinner.

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NUTRITION

574kcal
Protein
33.7g
Fat
16.9g
Carbs
78.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (150g)

1 cup cooked Chickpeas (164g)

5 ounces Extra Firm Tofu (142g)

1 teaspoon Olive Oil (5g)

1 Garlic Clove

1 teaspoon Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Dice the eggplant, zucchini, and bell pepper into roughly uniform bite-sized pieces. Mince the garlic.

  • 2

    Press the tofu gently to remove excess moisture. Cut it into cubes.

  • 3

    In a large skillet or Dutch oven, heat the olive oil over medium heat. Sauté the garlic until fragrant, about 30 seconds.

  • 4

    Add the diced eggplant and cook for 3-4 minutes until it starts to soften. Then add zucchini and bell pepper along with the dried oregano, salt, and pepper.

  • 5

    Stir in the chickpeas and tofu cubes. Reduce heat to low, cover, and let braise for about 15-20 minutes, stirring occasionally. If the mixture appears dry, add a splash of water.

  • 6

    Taste and adjust seasonings as needed. Serve warm as a hearty dinner dish.

Hearty Braised Eggplant, Zucchini, and Bell Peppers

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

Hearty Braised Eggplant, Zucchini, and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Hearty Braised Eggplant, Zucchini, and Bell Peppers

Enjoy a savory, rustic medley of tender braised eggplant, zucchini, and sweet bell peppers, enhanced with protein-packed chickpeas and extra firm tofu. This colorful dish is gently simmered with garlic and herbs in a touch of olive oil, creating a satisfying, nutrient-dense meal perfect for a wholesome dinner.

NUTRITION

574kcal
Protein
33.7g
Fat
16.9g
Carbs
78.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (150g)

1 cup cooked Chickpeas (164g)

5 ounces Extra Firm Tofu (142g)

1 teaspoon Olive Oil (5g)

1 Garlic Clove

1 teaspoon Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Dice the eggplant, zucchini, and bell pepper into roughly uniform bite-sized pieces. Mince the garlic.

  • 2

    Press the tofu gently to remove excess moisture. Cut it into cubes.

  • 3

    In a large skillet or Dutch oven, heat the olive oil over medium heat. Sauté the garlic until fragrant, about 30 seconds.

  • 4

    Add the diced eggplant and cook for 3-4 minutes until it starts to soften. Then add zucchini and bell pepper along with the dried oregano, salt, and pepper.

  • 5

    Stir in the chickpeas and tofu cubes. Reduce heat to low, cover, and let braise for about 15-20 minutes, stirring occasionally. If the mixture appears dry, add a splash of water.

  • 6

    Taste and adjust seasonings as needed. Serve warm as a hearty dinner dish.