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Eggplant, pepper and potato stew Calories
Vegetable-rich and a source of fiber
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Eggplant, pepper and potato stew (200 g) has 192 calories. That works out to 96 calories per 100 g. It contains 23.6 g of carbs, 3.2 g of protein, 10.4 g of fat and 6.2 g of fiber. Its 40 mg of Vitamin C covers 44% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Eggplant, pepper and potato stew Nutrition Facts
Selected: 1 serving (medium) · 200 g
192
KCAL / 200G
Carbs
23.6g
· 9% DV
Protein
3.2g
· 6% DV
Fat
10.4g
· 13% DV
Fiber
6.2g
· 22% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 47% · Protein 6% · Fat 47%
Eggplant, pepper and potato stew nutrition facts table · 1 serving (medium) (200 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 192 kcal | |
| Total fat | 10.4 g | 13% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0 g | |
| Sodium | 360 mg | 16% |
| Total carbohydrate | 23.6 g | 9% |
| Fiber | 6.2 g | 22% |
| Protein | 3.2 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Eggplant, pepper and potato stew?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 200 g | 192 kcal |
| 1 tablespoon (small) | 18 g | 17 kcal |
| 100 g | 100 g | 96 kcal |
| 1 cup (medium) | 160 g | 154 kcal |
| 1 serving (large) | 280 g | 269 kcal |
| 1 bottle (large) | 350 g | 336 kcal |
| 1 pack (large) | 400 g | 384 kcal |
| 1 serving (extra large) | 500 g | 480 kcal |
Calculated from 96 calories per 100 g.
Frequently Asked Questions About Eggplant, pepper and potato stew
How do you make eggplant, pepper and potato stew?
To make eggplant, pepper and potato stew, soften onion in oil, stir in tomato or tomato paste, then add the vegetables and enough water to simmer. Add the potatoes first and the quicker-cooking eggplant and peppers later so they keep their shape.
Can eggplant, pepper and potato stew be made without tomatoes?
Yes, eggplant, pepper and potato stew can be made without tomatoes. Use onion, garlic, herbs and broth or water for flavor, and let the vegetables simmer until tender; the result will be less tangy and have a lighter-colored sauce.
How do you stop eggplant from soaking up oil in eggplant, pepper and potato stew?
To keep eggplant from soaking up excess oil in eggplant, pepper and potato stew, avoid deep-frying it first. Cut it into even pieces and simmer it with the other vegetables; a covered pot helps it soften without needing extra oil.
Should you salt eggplant before making eggplant, pepper and potato stew?
Usually, you do not need to salt eggplant before making eggplant, pepper and potato stew, because modern eggplant is rarely very bitter. If yours tastes bitter, salt the cut pieces briefly, rinse them, and pat them dry before cooking.
What herbs and spices go well in eggplant, pepper and potato stew?
Oregano, parsley, garlic, black pepper and paprika all work well in eggplant, pepper and potato stew. For a Mediterranean flavor, add oregano while it simmers and finish with fresh parsley; use chili flakes if you want more heat.
Can eggplant, pepper and potato stew be cooked in one pot?
Yes, eggplant, pepper and potato stew is well suited to one-pot cooking. Brown the onion and any spices in the pot, add the vegetables in stages, then cover and simmer gently; this also lets the vegetables flavor the sauce.
What should you serve with eggplant, pepper and potato stew?
Eggplant, pepper and potato stew pairs well with crusty bread, rice or couscous, which soak up its tomato-rich sauce. A crisp green salad or plain yogurt on the side adds contrast without competing with the vegetables.
How long do leftovers of eggplant, pepper and potato stew last in the fridge?
Leftover eggplant, pepper and potato stew keeps for about three days in a covered container in the refrigerator. Cool it promptly after cooking, and reheat only the portion you plan to eat until it is hot throughout.
Does eggplant, pepper and potato stew freeze well?
Eggplant, pepper and potato stew can be frozen, but the potatoes may become soft or crumbly after thawing. Let the stew cool, divide it into airtight portions, and thaw it in the refrigerator before reheating gently.
How can you reheat eggplant, pepper and potato stew without mushy potatoes?
Reheat eggplant, pepper and potato stew gently in a covered saucepan over low heat, stirring as little as possible. Add a small splash of water if the sauce has thickened, and stop heating as soon as the portion is hot.
Eggplant, pepper and potato stew Vitamins & Minerals
Vitamins
Vitamin C
40mg · 44% DV
B6
0.4mg · 24% DV
Vitamin E
2.1mg · 14% DV
B5
0.64mg · 13% DV
Minerals
Copper
0.24mg · 27% DV
Manganese
0.38mg · 17% DV
Potassium ⭐
540mg · 16% DV
Sodium
360mg · 16% DV
Eggplant, pepper and potato stew Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Eggplant, pepper and potato stew
To burn the 192 calories in 1 serving (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Eggplant, pepper and potato stew?
Eggplant, pepper and potato stew is a home-style Turkish dish of tender vegetables cooked together, often with onion and tomato. Recipes vary from household to household, and meat-free versions made with olive oil are common. The name describes the main ingredients rather than one fixed regional recipe.
The eggplant turns soft and silky, while pepper brings a mild sweetness and potato makes the stew more filling. In Turkey it is usually served warm with bread or rice, sometimes alongside yoghurt; elsewhere, it also works well as a simple vegetable-centred main or side. It provides fibre from the vegetables, with 3.1 g per 100 g. For a lighter pot, use oil sparingly and add extra eggplant and pepper rather than more potato.
How Nutritious Is Eggplant, pepper and potato stew?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Eggplant, pepper and potato stew Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Eggplant, pepper and potato stew Contain Allergens?
No known major allergens
Which Diets Is Eggplant, pepper and potato stew Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Eggplant, pepper and potato stew Fat Profile
SATURATED
1.44g
MONOUNSATURATED
6.9g
POLYUNSATURATED
1.06g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.