Ingredients
1 medium eggplant
4 tomatoes
1 green pepper
1 onion
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons of vegetable oil
1 clove of garlic
2 tablespoons of grated
Parmesan cheese
Directions
Remove eggplant skin and cut the eggplant into cubes. Chop tomatoes into small cubes. Cut the green pepper in half, remove seeds and cut each half into small pieces. Chop the onion into small pieces. Cut the garlic into tiny pieces.
Cook all ingredients except cheese in a large skillet until tender. Top with Parmesan cheese.
Simple and Healthy Recipe Modifications
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Slash the sodium count. Instead of table salt, season with fresh ground herbs or a salt substitute.
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Opt for olive oil. Olive oil helps reduce “bad” cholesterol levels in the body. Less processed “virgin” and “extra-virgin” varieties also contain higher levels of beneficial antioxidants.
Nutritional Facts
Yield: 8 servings
Per serving: 90 Calories, 6 g Total Fat, 0 mg Cholesterol, 310 mg Sodium, 9 g Carbohydrates, 3 g Fiber, 2 g Protein