| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 4 | Servings | ||
INGREDIENTS
| 4 | T | Extra virgin olive oil |
| 1 | Red onion, in 1/4" cubes | |
| 1 | Carrot, in 1/4" dice | |
| 1 | Small eggplant, in 1/4" dice | |
| 1 | Red bell pepper, in 1/4" | |
| dice | ||
| 3 | Cloves garlic, thinly sliced | |
| 1 | Yellow zucchini, in 1/4" | |
| dice | ||
| 1 | Green zucchini, in 1/4" dice | |
| 2 | Roma tomatoes, cut into | |
| 1/4inch dice juice and | ||
| seeds reserved | ||
| 1 | Sprig thyme | |
| Salt and pepper, to taste | ||
| 6 | Leaves basil, chiffonade | |
| 8 | Pieces bread rubbed with | |
| garlic and toasted |
INSTRUCTIONS
In a 14-inch deep saute pan, heat oil until smoking over high heat. Add red onion and carrot and cook until just softened but not brown, about 3 to 4 minutes. Add eggplant and cook 1 minute. Add red bell pepper, garlic and zucchini and cook 2 minutes. Add tomatoes and thyme and season lightly with salt and pepper. Cook 2 minutes and remove from heat. Vegetables should still have a light crunch. Allow to cool, stir in tomato juice and seeds and basil and serve at room temperature as a light snack with croutons. Yield: 4 servings Recipe by: MEDITERRANEAN MARIO #ME1A05 Posted to MC-Recipe Digest V1 #1000 by Sue <suechef@sover.net> on Jan 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 77.9mg
Potassium: 101.8mg
Carbohydrates: 10.5g
Fiber: <1g
Sugar: 1.1g
Protein: 1.4g