|Serving Size||½ of recipe|
|Total Fat||13 g|
|Saturated Fat||1 g|
|Total Carbohydrate||22 g|
|Dietary Fiber||7 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|
|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.
4 vegetables; 2.5 fats
Side suggestions: crusty bread (italian or french)
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