Nutrition Facts
Serving Size
½ of recipe
Calories
205
Total Fat
13 g
Saturated Fat
1 g
Sodium
597 mg
Total Carbohydrate
22 g
Dietary Fiber
7 g
Protein
4 g
Ingredients and Preparation
Ingredients
Measures
Olive oil
1 teaspoon + 1 ½ tablespoons
Small eggplant, peeled and diced into ½-inch pieces (about 3 cups)
1
Zucchini, diced into ½-inch pieces
1
Small white onion, sliced
1
Garlic cloves, minced
2
Red bell pepper, chopped
2 plum tomatoes, seeded and chopped
1
Dried oregano
½ teaspoon
Dried thyme
½ teaspoon
Salt
½ teaspoon
Freshly ground black pepper to taste
Fresh basil, chopped
¼ cup
Directions
- Heat 1 teaspoon oil over medium-high heat in a large Dutch oven or pot. Add onion and garlic, and cook 3 minutes.
- Reduce heat to medium, add 1 ½ tablespoons oil, stir in eggplant, and cook 7-9 minutes, until eggplant is softened. Stir in zucchini and red pepper, cover, and cook 7 minutes, stirring occasionally. Stir in tomatoes, oregano, and thyme, and cook 3 minutes.
- Season with salt and pepper, sprinkle with basil, and serve.