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2 onions; chopped
Cut eggplant into small cubes, sprinkle liberally with salt and let drain in colander while cutting up the rest of the veggies. Slice zucchini into rounds. If the zucchini is large, cut these in half crosswise.
Sauté the onions, garlic, and peppers in a very large non-stick skillet which has been sprayed with olive oil cooking spray (or oiled lightly with olive oil) until softened, adding small amounts of water, if necessary to prevent sticking. Add the mushrooms, if used.
Rinse the eggplant cubes and drain. Add to the skillet along with the zucchini and sauté a few minutes longer. Add the tomatoes, sun-dried tomatoes (if used) and seasonings. Add a little water if the mixture seems too dry.
Cover and cook over low heat until the veggies are quite soft. If too much liquid remains, uncover and boil some off.
An alternate cooking method is to bake in a moderate oven after the sautéing step.
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving: 60 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 278mg Sodium
2 cloves garlic; minced
1 green pepper; cut in squares
1 red pepper; cut in squares
1 large eggplant
salt
3 medium zucchini
4 tomatoes; peeled and chopped
olive oil cooking spray
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon basil
1/2 teaspoon oregano, or thyme
mushrooms, optional; sliced
sun-dried tomatoes; optional, cut up
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2-1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates