Mediterranean Vegetable Bake

1. Heat oil in a saucepan and sauté onion, capsicum & zucchini until soft. Add mushrooms and sauté for 1 minute. Stir through pasta sauce, butter beans, basil & salt. Heat through.

2. Pour mixture into a large casserole dish. Cut eggplant into 1cm slices. Brush eggplant with extra oil and grill until golden on both sides. Arrange eggplant over bean mixture. Sprinkle with combined crumble.

3. Bake in a moderate oven (180°C) for 30 minutes or until crumble is crisp.

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Nutrient	Quantity
Total fats	24.3923 g
Protein	36.8534 g
Carbohydrates	167.5086 g
Energy	1002.339 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4329 g
Water	517.7208 g
Aspartic acid	0.1891 g
Calcium, Ca	404.371 mg
Lutein + zeaxanthin	573.95 g
Fiber, total dietary	23.1928 g
Fatty acids, total saturated 22:0	0.0116 g
Carotene, beta	723.326 g
Niacin	12.6295 mg
Vitamin A, RAE	84.492 g
Arginine	0.1459 g
Riboflavin	1.5038 mg
Tocopherol, beta	0.0099 mg
Fatty acids, total saturated 20:1	0.058 g
Glutamic acid	0.3625 g
Sodium, Na	1863.392 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6003 g
Total lipid (fat)	24.3923 g
Manganese, Mn	0.8908 mg
Fructose	1.4201 g
Proline	0.0374 g
Fatty acids, total saturated 16:0	3.8888 g
Fatty acids, total saturated 8:0	0.005 g
Sucrose	1.089 g
Choline, total	103.5932 mg
Sugars, total	27.0393 g
Serine	0.0527 g
Fatty acids, total saturated 10:0	0.035 g
Fatty acids, total saturated 18:0	1.4876 g
Fatty acids, total saturated 20:4 undifferentiated	0.0034 g
Vitamin B-6	1.0608 mg
Selenium, Se	47.3579 g
Ash	13.8744 g
Vitamin D	80 IU
Fatty acids, total saturated 18:1 undifferentiated	11.3035 g
Pantothenic acid	1.4271 mg
Phenylalanine	0.0555 g
Copper, Cu	1.4737 mg
Betaine	0.1402 mg
Thiamin	2.6507 mg
Retinol	20 g
Methionine	0.0127 g
Iron, Fe	19.8336 mg
Carbohydrate, by difference	167.5086 g
Phosphorus, P	466.408 mg
Folate, total	281.344 g
Tocopherol, gamma	0.0832 mg
Fatty acids, total saturated 4:0	0.015 g
Fatty acids, total saturated 22:1 undifferentiated	0.135 g
Lycopene	37530 g
Alanine	0.0613 g
Cholesterol	45 mg
Valine	0.0569 g
Fatty acids, total saturated 18:2 undifferentiated	3.5577 g
Glycine	0.0567 g
Glucose (dextrose)	2.1681 g
Fatty acids, total saturated 14:0	0.234 g
Zinc, Zn	4.9733 mg
Isoleucine	0.0425 g
Fatty acids, total saturated 12:0	0.0307 g
Fatty acids, total polyunsaturated	3.9974 g
Fatty acids, total polyunsaturated 17:1	0.0112 g
Leucine	0.0726 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	1389.835 IU
Folate, DFE	326.344 g
Tryptophan	0.0228 g
Vitamin C, total ascorbic acid	35.596 mg
Phytosterols	36.39 mg
Folic acid	65 g
Galactose	0.0143 g
Fatty acids, total saturated 20:0	0.0373 g
Fatty acids, total saturated 6:0	0.01 g
Starch	18.9 g
Tyrosine	0.0356 g
Vitamin B-12	0.95 g
Vitamin K (phylloquinone)	37.8944 g
Fatty acids, total saturated	5.8116 g
Histidine	0.0311 g
Fatty acids, total monounsaturated	12.1113 g
Threonine	0.0431 g
Folate, food	216.344 g
Fatty acids, total polyunsaturated 17:0	0.002 g
Vitamin D (D2 + D3)	2 g
Cryptoxanthin, beta	7.438 g
Vitamin E (alpha-tocopherol)	6.1731 mg
Magnesium, Mg	196.532 mg
Lysine	0.0819 g
Potassium, K	1721.365 mg
Cystine	0.0123 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Red capsicum	1	0	0	0
Olive oil	2 teaspoons	79.56	0	9
Onion	1	44	10.274	0.11
Mushroom	1 cup	0	0	0
Zucchini	2	4.62	0.6842	0.088
eggplant	1	0	0	0
Basil	2 tablespoons	1.219	0.1404	0.0339
nutritional yeast	0.25 cup	0	0	0
pasta sauce	500 g	450	63.5	11.9
butter bean	300	0	0	0
weetabix	2	422.94	92.91	3.2604