| 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 igor@digex.net on Jan 28, 1997.
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