| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Unpeeled eggplant, (1-pound) cut crosswise into 3/4-inch slices | |
| 2 | ts | Olive oil, divided |
| Vegetable cooking spray | ||
| 3 | md | Zucchini, (1 pound) cut crosswise into 3/4-inch slices |
| 1 1/2 | c | Vertically sliced onion |
| 2 | Cloves garlic, crushed | |
| 1 1/2 | c | Cut red bell pepper, (1-inch-square) |
| 1 1/2 | c | Cut green bell pepper, (1-inch-square) |
| 2 | c | Seeded chopped unpeeled tomato |
| 2 | tb | Chopped fresh parsley |
| 1/2 | ts | Dried whole thyme |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Cut each eggplant slice into 4 wedges; place in a bowl. Drizzle with 1 teaspoon oil, and toss well. Arrange eggplant wedges in a single layer on a baking sheet coated with cooking spray. Broil 5-1/2 inches from heat 14 minutes or until browned; place eggplant wedges in a large bowl, and set aside. Place zucchini in a bowl; drizzle with remaining teaspoon oil, and toss well. Arrange zucchini in a single layer on a baking sheet coated with cooking spray. Broil 5-1/2 inches from heat 7 minutes or until browned; add to eggplant, and set aside. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion, garlic, and bell peppers; saute 10 minutes or until tender. Add tomato; saute 5 minutes. Stir in eggplant mixture, parsley, and the remaining ingredients. Cover, reduce heat, and simmer 15 minutes. Yield: 6 servings (serving size: 1 cup). Per serving: 72 Calories; 2g Fat (22% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 247mg Sodium Recipe by: Cooking Light, Sept 1993, page 130 Posted to MC-Recipe Digest V1 #408 by [email protected] on Jan 28, 1997.
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