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Nutrition Facts
Serving Size½ of recipeCalories205Total Fat13 gSaturated Fat1 gSodium597 mgTotal Carbohydrate22 gDietary Fiber7 gProtein4 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresOlive oil1 teaspoon + 1 ½ tablespoonsSmall eggplant, peeled and diced into ½-inch pieces (about 3 cups)1Zucchini, diced into ½-inch pieces1Small white onion, sliced1Garlic cloves, minced2Red bell pepper, chopped 2 plum tomatoes, seeded and chopped1Dried oregano½ teaspoonDried thyme½ teaspoonSalt½ teaspoonFreshly ground black pepper to tasteFresh basil, chopped¼ cup
  • Directions
  • 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.

  • Exchanges
    4 vegetables; 2.5 fats

    Side Suggestions: Crusty Bread (Italian or French)

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