Vegetable stew with eggplants
A light vegetable stew made with seasonal produce and tomato base. Eggplants and zucchini are cooked separately, then combined with tomato and onion puree. The dish turns out tender, easily digestible, and perfect for a light dinner.
- 5g
- Protein
- 1g
- Fat
- 17.5g
- Carbs
98 kcal / for 1 serving (410.3 g)

