Tuesday, January 18, 2011


I only make this in the summer and fall when my garden is producing.

1/2 cup chopped onion
1 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

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