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Pepper and Eggplant Stew Calories
A vegetable stew made with peppers, eggplant, tomatoes, and onion, commonly cooked with olive oil.
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Pepper and Eggplant Stew (200 g) has 200 calories. That works out to 100 calories per 100 g. It contains 18.7 g of carbs, 5.3 g of protein, 13.3 g of fat and 8 g of fiber. Its 36 mg of Vitamin C covers 40% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Pepper and Eggplant Stew Nutrition Facts
Selected: 1 cup (medium) · 200 g
200
KCAL / 200G
Carbs
18.7g
· 7% DV
Protein
5.3g
· 11% DV
Fat
13.3g
· 17% DV
Fiber
8g
· 29% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 35% · Protein 10% · Fat 55%
Pepper and Eggplant Stew nutrition facts table · 1 cup (medium) (200 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 200 kcal | |
| Total fat | 13.3 g | 17% |
| Saturated fat | 1.4 g | 7% |
| Trans fat | 0 g | |
| Sodium | 360 mg | 16% |
| Total carbohydrate | 18.7 g | 7% |
| Fiber | 8 g | 29% |
| Protein | 5.3 g | 11% |
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 Cup of Pepper and Eggplant Stew?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 200 g | 200 kcal |
| 1 tablespoon (small) | 15 g | 15 kcal |
| 1 ounce (small) | 28.4 g | 28 kcal |
| 100 g | 100 g | 100 kcal |
| 1 cup (small) | 150 g | 150 kcal |
| 1 serving (medium) | 150 g | 150 kcal |
| 1 serving (large) | 250 g | 250 kcal |
| 1 cup (large) | 250 g | 250 kcal |
Calculated from 100 calories per 100 g.
Frequently Asked Questions About Pepper and Eggplant Stew
How do you make Pepper and Eggplant Stew?
Pepper and Eggplant Stew is made by cooking onion, peppers, eggplant, and tomatoes together, usually with olive oil. Soften the onion and peppers first, add the eggplant and tomatoes, then simmer covered until the vegetables are tender.
What kind of peppers work best in Pepper and Eggplant Stew?
Bell peppers work well in Pepper and Eggplant Stew, and you can use green, red, or a mixture. Green peppers bring a sharper flavor, while red ones taste sweeter. Cut them into similar-sized pieces so they cook evenly with the eggplant.
Should you peel the eggplant for Pepper and Eggplant Stew?
No, you do not need to peel eggplant for Pepper and Eggplant Stew. Leaving the skin on helps the pieces hold their shape as they cook. For a more tender texture, peel the eggplant in alternating strips rather than removing all the skin.
Do you need to salt eggplant for Pepper and Eggplant Stew?
No, salting eggplant before making Pepper and Eggplant Stew is usually unnecessary. Modern eggplants are generally not bitter, and salting can add an extra step. If an unusually bitter eggplant is the issue, salt the cut pieces briefly, rinse, and dry them.
How do you stop eggplant from soaking up too much oil in Pepper and Eggplant Stew?
To keep eggplant from soaking up too much oil in Pepper and Eggplant Stew, cook it with the other vegetables instead of frying it separately. Add the oil to the onion and peppers first, then use the tomatoes’ moisture to help the eggplant soften.
What should you serve with Pepper and Eggplant Stew?
Serve Pepper and Eggplant Stew with rice, crusty bread, or another grain to make a more filling meal. A spoonful of plain yogurt also pairs well with its soft, savory vegetables, though the stew is often served on its own as a side.
How long does Pepper and Eggplant Stew keep in the fridge?
Pepper and Eggplant Stew keeps for a few days in the refrigerator when stored in a covered container. Refrigerate it once it has cooled rather than leaving it out for an extended time, and reheat only the portion you plan to eat.
Can you freeze Pepper and Eggplant Stew?
Yes, Pepper and Eggplant Stew can be frozen in airtight, meal-sized containers once it has cooled. The eggplant may become softer after thawing, but the stew still works well served with bread or rice. Thaw it in the refrigerator before reheating.
Can Pepper and Eggplant Stew be made ahead?
Yes, Pepper and Eggplant Stew is a good make-ahead dish because its flavors can meld as it rests. Cool it promptly, refrigerate it in a covered container, and reheat gently; add a splash of water if the vegetables have thickened the sauce.
Can you make Pepper and Eggplant Stew without tomatoes?
Yes, you can make Pepper and Eggplant Stew without tomatoes, but it will have less acidity and moisture. Cook the peppers and eggplant gently with a little water or broth, and adjust the seasoning; the result will be less like the classic tomato-based version.
Pepper and Eggplant Stew Vitamins & Minerals
Vitamins
Vitamin C
36mg · 40% DV
Vitamin E
2.2mg · 15% DV
B6
0.22mg · 13% DV
Vitamin K
14µg · 12% DV
Minerals
Copper
0.16mg · 18% DV
Sodium
360mg · 16% DV
Manganese
0.36mg · 16% DV
Potassium ⭐
440mg · 13% DV
Pepper and Eggplant Stew Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pepper and Eggplant Stew
To burn the 200 calories in 1 cup (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 Pepper and Eggplant Stew?
Pepper and Eggplant Stew is a Turkish-style home-cooked dish of peppers, eggplant, tomatoes and onion simmered in olive oil. Recipes vary from kitchen to kitchen, but the vegetables are usually cooked until tender and the tomatoes form a soft, savory base.
The peppers bring sweetness, while eggplant turns silky and absorbs the tomato and olive oil. In Turkey, it may be served warm or at room temperature with bread or rice, either as a simple main or alongside other dishes; it also fits naturally into a Mediterranean-style meal. It is mainly a vegetable dish and provides fibre, while the amount of olive oil affects how substantial it is. For a lighter serving, use oil sparingly and pair it with a crisp salad.
How Nutritious Is Pepper and Eggplant Stew?
Nutrient density
Medium
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 Pepper and Eggplant 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 Pepper and Eggplant Stew Contain Allergens?
No known major allergens
Which Diets Is Pepper and Eggplant Stew Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Pepper and Eggplant Stew Fat Profile
SATURATED
1.4g
MONOUNSATURATED
6.8g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 11.3:1
Above the ideal 4:1 (11.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.