2 tablespoons olive oil
1 medium onion, sliced
1 clove garlic, minced
1 medium eggplant, peeled and sliced
1 zucchini, thinly sliced
1 red bell pepper, seeded and diced
2 large tomatoes, chopped
2 tablespoons dried Italian seasoning
1/4 teaspoon ground pepper
Heat the oil in a large non-stick skillet. Add the onion and garlic and cook on medium heat until onion is translucent, stir often.
Add the eggplant, zucchini, bell pepper, and tomatoes. Stirring often, continue to cook on medium heat until vegetables begin to wilt, about 5 minutes more.
Sprinkle with Italian seasoning and pepper, cover and simmer about 30 minutes more or until all vegetables are soft and well –mixed together.
Uncover and simmer gently for another 10- 15 minutes. Serve hot or chilled.
Yield: 4 servings (1 cup each)
Per serving: 126 Calories (67 Calories from Fat), 7.3 g Total Fat, 1.0 g Saturated Fat, 0 mg Cholesterol, 13 mg Sodium, 15.4 g Total Carbohydrates, 4.5 g Dietary Fiber, 2.5 g Protein