I only make this in the summer and fall when my garden is producing.
1/2 cup chopped onion1 clove garlic, minced
1 tablespoon olive oil
3 cups cubed, peeled eggplant
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices (1 1/2 cups)
1 cup chopped, peeled tomato (2 medium) or one 14.5-oz can diced tomatoes, drained
3/4 cup chopped green sweet pepper
3 tablespoons dry white wine, chicken broth, or vegetable broth
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon snipped fresh basil or oregano
1. In a large skillet cook onion and garlic over medium heat till tender. Stir in all other ingredients. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. Uncover and cook about 5 minutes more or until most of the liquid has evaporated, stirring occasionally. Season to taste.
77 calories, 4 grams total fat, 1 gram saturated fat, 75 mg sodium, 10 g carbo, 3 grams fiber, 1 gram protein
4% vitamin A, 37% vitamin C, 1% calcium, 4% iron