- 6
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion, outer skin
- removed and cut in 1/4-inch slices
- 2 cloves garlic, crushed and minced
- 1 medium eggplant, peeled and cut
- horizontally in 1/2-inch slices
- 2 bell peppers, cored and diced
- 1 medium zucchini, trimmed and cut
- horizontally in 1/2-inch slices
- 4 tomatoes, trimmed and coarsely
- chopped
- 1/2 cup water
- salt and freshly ground pepper
- 3 stems fresh basil
Preparation
Step 1
(1) Put the olive oil and onion in a large pot with
a tight-fitting lid. Cook over medium-low heat,
stirring occasionally, until the onions begin to
soften and become translucent, about 10 minutes.
Add the garlic and cook 2 minutes more.
(2) Add the eggplant, bell peppers, zucchini,
tomatoes and water. Season with salt and pepper.
Stir gently to combine. Cook covered, over
medium heat, stirring occasionally so that the
vegetables cook evenly. When the vegetables
have softened, after about an hour, add the
basil. Continue to cook the vegetable mixture
for another 15 minutes to combine flavors.
Correct seasoning if necessary.
PER SERVING: 142 calories, 49% fat (8.39 g;
1.15 g saturated), 43% carbs (16.8 g), 8% protein
(3.05 g), 4.8 g fiber, 53 mg sodium.