Serving Size ½ of recipe
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
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
- 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.