Calories from Fat 100
Total Fat 11.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Cholesterol 0 mg
(3 Vegetable | 2 Fat)
Sodium 15 mg
Total Carbohydrate 22 g
Dietary Fiber 6 g
Sugars 10 g
Protein 4 g
- 1 small eggplant, unpeeled, top removed
- 1/4 teaspoon salt
- 1 onion, thickly sliced
- 1 small green pepper, seeded and chopped
- 2 garlic cloves, minced
- 4 medium tomatoes, seeded and coarsely chopped
- 2 small zucchinis, halved lengthwise and cut crosswise into 1/2 inch strips
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4-1/2 teaspoon freshly ground pepper
- 1/8 teaspoon cayenne
Adapted from robynwebb.com
Cut the eggplant into 3/4-inch cubes. Place the eggplant in a colander and sprinkle it with salt. Place a heavy bowl over the eggplant and let it stand for 1/2 hour.
In a large skillet or Dutch over, heat 1 tablespoon of the oil on medium-high heat. Add the onion and red and green peppers and saute for 5 minutes. Add the garlic and tomatoes and saute for 3 minutes. Remove the mixture from the pan and set it aside.
Heat 1 tablespoon of oil and add the zucchini to the skillet. Saute on medium-high heat for about 10 minutes. Remove the zucchini and place with the other vegetables.
Rinse the salt from the eggplant, and dry it with a paper towel. Add 1 tablespoon of oil to the skillet. Saute the eggplant on medium-heat for 6-7 minutes. Add the reserved vegetables to the eggplant. Stir in the thyme, oregano, pepper, and cayenne, and cook for 5 minutes.