Ingredients
4 Servings
Original
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Ounces, pounds
Cups, Tablespoons
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1 cup olive oil
1/2 kilos eggplant, cut into 2 cm cubes.
1/2 kilos zucchini, sliced
3 anchovy fillets, finely chopped
2 onions, chopped finely
3 cloves garlic, finely chopped
1/4 cups parsley, chopped
1/2 cups basil, chopped fresh
4 sprigs fresh thyme
2 small boxes cherry tomato
1 dried chile, chili pepper
1 touch balsamic vinegar
8.45 onzas líquidas olive oil
1.1 libras eggplant, cut into 2 cm cubes.
1.1 libras zucchini, sliced
3 anchovy fillets, finely chopped
2 onions, chopped finely
3 cloves garlic, finely chopped
0.55 onzas parsley, chopped
0.44 onzas basil, chopped fresh
4 sprigs fresh thyme
2 small boxes cherry tomato
1 dried chile, chili pepper
1 touch balsamic vinegar
1 cup olive oil
5.71 tazas eggplant, cut into 2 cm cubes.
3.85 tazas zucchini, sliced
3 anchovy fillets, finely chopped
2 onions, chopped finely
3 cloves garlic, finely chopped
0.25 cups parsley, chopped
0.5 cups basil, chopped fresh
4 sprigs fresh thyme
2 small boxes cherry tomato
1 dried chile, chili pepper
1 touch balsamic vinegar
25 centilitros olive oil
0.5 kilos eggplant, cut into 2 cm cubes.
0.5 kilos zucchini, sliced
3 anchovy fillets, finely chopped
2 onions, chopped finely
3 cloves garlic, finely chopped
15.63 gramos parsley, chopped
12.5 gramos basil, chopped fresh
4 sprigs fresh thyme
2 small boxes cherry tomato
1 dried chile, chili pepper
1 touch balsamic vinegar
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
At the moment, this recipe does not have nutritional information.
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