2003 Mediterranean Salsa

By boandozzy

One serving (1/4 cup) equals 45 calories, 3 g fat (trace saturated fat), 0 cholesterol, 121 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Mediterranean Salsa in Light & Tasty December/January 2003, p37

Ingredients

• 2 cups cubed peeled eggplant (1/2-inch cubes)
• 1 cup cubed sweet red pepper (1/2-inch cubes)
• 1 cup cubed green pepper (1/2-inch cubes)
• 1 cup cubed zucchini (1/2-inch cubes)
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 large tomato, cut into 1/2-inch cubes
• 2 tablespoons cider vinegar
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon coarsely ground pepper
• Toasted bread rounds

Preparation

Step 1

In a large nonstick skillet, saute the eggplant, peppers, zucchini and garlic in oil for 8 minutes. Add the tomato, vinegar, basil, thyme, sugar, salt and pepper. Cook 4-5 minutes longer or until vegetables are tender. Cover and refrigerate for at least 4 hours. Serve with toasted bread. Yield: about 2-1/2 cups.