Greek Vegetable Briam

1. Steam (or microwave) the potatoes until fairly tender.

2. Bake the eggplant in a 350 degree oven until tender.

3. Saute the onion for two minutes in the hot oil.

4. Chop the tender eggplant and mix it with the sauteed onion and remaining ingredients, ecept for the feta cheese.

5. Spread mixture into a 9x13-inch baking pan and cover with the feta cheese. Press the cheese firmly into the top of the mixtured.

6. Bake at 375 degrees for 55-70 minutes until tender throughout.

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Nutrient	Quantity
Total fats	0.9574 g
Protein	6.2798 g
Carbohydrates	29.9498 g
Energy	135.2799 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0556 g
Water	428.9631 g
Aspartic acid	0.7381 g
Calcium, Ca	102.1917 mg
Lutein + zeaxanthin	890.0583 g
Fiber, total dietary	6.4955 g
Carotene, beta	1743.8954 g
Niacin	1.9714 mg
Vitamin A, RAE	162.4585 g
Arginine	0.2907 g
Riboflavin	0.1796 mg
Glutamic acid	1.7132 g
Sodium, Na	50.6629 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0049 g
Total lipid (fat)	0.9574 g
Manganese, Mn	0.5763 mg
Fructose	1.9352 g
Proline	0.1407 g
Fatty acids, total saturated 16:0	0.143 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	1.485 g
Choline, total	34.3791 mg
Sugars, total	17.2847 g
Serine	0.175 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.034 g
Vitamin B-6	0.462 mg
Selenium, Se	1.9431 g
Ash	2.5836 g
Fatty acids, total saturated 18:1 undifferentiated	0.153 g
Pantothenic acid	1.717 mg
Phenylalanine	0.1748 g
Copper, Cu	0.3628 mg
Betaine	0.1535 mg
Thiamin	0.258 mg
Methionine	0.0491 g
Iron, Fe	3.0539 mg
Carbohydrate, by difference	29.9498 g
Phosphorus, P	158.9873 mg
Folate, total	83.2267 g
Tocopherol, gamma	0.0809 mg
Alanine	0.1995 g
Valine	0.1843 g
Fatty acids, total saturated 18:2 undifferentiated	0.269 g
Glycine	0.1746 g
Carotene, alpha	210.4948 g
Glucose (dextrose)	2.9552 g
Fatty acids, total saturated 14:0	0.0074 g
Zinc, Zn	0.8934 mg
Isoleucine	0.152 g
Fatty acids, total saturated 12:0	0.0013 g
Fatty acids, total polyunsaturated	0.3247 g
Leucine	0.2418 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	3254.848 IU
Folate, DFE	83.2267 g
Tryptophan	0.0609 g
Vitamin C, total ascorbic acid	106.7078 mg
Phytosterols	23.25 mg
Galactose	0.0024 g
Tyrosine	0.1143 g
Vitamin K (phylloquinone)	277.5205 g
Fatty acids, total saturated	0.1892 g
Histidine	0.0983 g
Fatty acids, total monounsaturated	0.1575 g
Threonine	0.1541 g
Folate, food	83.2267 g
Cryptoxanthin, beta	0.4063 g
Vitamin E (alpha-tocopherol)	1.1751 mg
Magnesium, Mg	61.9938 mg
Lysine	0.2551 g
Potassium, K	1008.3509 mg
Cystine	0.0608 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Olive oil	2 tablespoons	0	0	0
Onion	1	60	14.01	0.15
Potato	3	0	0	0
Tomato	1 can	62.069	13.7631	0.5397
Feta cheese	10 ounces	0	0	0
Zucchini	2	6.72	0.9952	0.128
Parsley	0.25 cup	5.4	0.9495	0.1185
eggplant	1	0	0	0
Basil	1 teaspoon	0.2032	0.0234	0.0057
cayenne pepper	1 dash	0	0	0
thyme	1 teaspoon	0.808	0.1956	0.0134
dill weed	1 teaspoon	0.0797	0.013	0.0021
peppermint	1 teaspoon	0	0	0