Nutrition Facts| Serving Size | ½ of recipe | | Calories | 205 | | Total Fat | 13 g | | Saturated Fat | 1 g | | Sodium | 597 mg | | Total Carbohydrate | 22 g | | Dietary Fiber | 7 g | | Protein | 4 g |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Olive oil | 1 teaspoon + 1 ½ tablespoons | | Small eggplant, peeled and diced into ½-inch pieces (about 3 cups) | 1 | | Zucchini, diced into ½-inch pieces | 1 | | Small white onion, sliced | 1 | | Garlic cloves, minced | 2 | | Red bell pepper, chopped
2 plum tomatoes, seeded and chopped | 1 | | Dried oregano | ½ teaspoon | | Dried thyme | ½ teaspoon | | Salt | ½ teaspoon | | Freshly ground black pepper to taste | | Fresh basil, chopped | ¼ cup |
Directions - Heat 1 teaspoon oil over medium-high heat in a large Dutch oven or pot. Add onion and garlic, and cook 3 minutes.
- Reduce heat to medium, add 1 ½ tablespoons oil, stir in eggplant, and cook 7-9 minutes, until eggplant is softened. Stir in zucchini and red pepper, cover, and cook 7 minutes, stirring occasionally. Stir in tomatoes, oregano, and thyme, and cook 3 minutes.
- Season with salt and pepper, sprinkle with basil, and serve.
Exchanges
4 vegetables; 2.5 fats Side Suggestions: Crusty Bread (Italian or French) |