| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats |
Vegetarian |
Soups, Vegetables, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive Or Vegetable Oil |
| 1 |
sm |
Onion; Chopped, About 1/4 Cup |
| 1 |
lg |
Garlic Clove; Crushed |
| 1 |
sm |
Eggplant; About 1 Pound, Cut Into 1/2-Inch Cubes |
| 3 |
md |
Tomatoes; Coarsely Chopped About 2 1/4 Cups |
| 1 |
md |
Zucchini; Cut Into 1/2-Inch Slices, About 2 Cups |
| 1 |
sm |
Green Bell Pepper; Chopped About 1/2 Cup |
| 1/4 |
ts |
Salt |
| 10 1/2 |
oz |
Condensed Vegetable Or Chicken Broth |
| 10 1/2 |
oz |
;Water |
INSTRUCTIONS
Heat the oil in a Dutch oven, over medium high heat, and cook the onion and
garlic for about 3 minutes, stirring occasionally, until the onion is crisp
tender. Stir in the remaining ingredients and heat to boiling. Reduce the
heat, cover, and simmer about 10 minutes or until the vegetables are crisp
tender.
Nutrition Information Per Serving:
Calories: 80 Protein: 3 Grams
Carbohydrates 10 Grams Fat: 3 Grams Cholesterol O Milligrams Sodium
260 Milligrams Potassium 480 Milligrams
Posted by Rich Harper
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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