A quick and easy vegetable dish.
Serves 4 with leftovers
1 tablespoon olive oil
1 large eggplant, peeled and cut into 1½ inch cubes
1 red bell pepper, seeded and coarsely chopped in 1" pieces
1 green bell pepper, seeded and coarsely chopped in 1" pieces
1 large onion coarsely chopped
3 medium zucchini cut in ¾" slices
6 cloves garlic, minced
2 large carrots cut in ½" slices
1 28-ounce can diced tomatoes with juice
2 tablespoons capers
¼ cup ripe olives, pitted and sliced
½ teaspoon black pepper
- Spray oil in a large skillet over medium high heat. Sauté eggplant cubes stirring constantly, until eggplant browns and starts to soften, about 5 minutes. Set aside.
- Heat olive oil in large skillet and sauté peppers, onions, zucchini, garlic, and carrots until onions are soft and transparent, about 8 to 10 minutes.
- Add tomatoes, capers, olives, eggplant, and black pepper. Bring to a boil, cover, and simmer 30 minutes until all vegetables are very tender and liquid is reduced. Then serve.
Per serving: 195 calories, 7 gm protein, 36 gm carbohydrate, 5 gm fat, 1 gm sat fat, 3 gm mono fat, 0 mg cholesterol, 11 gm fiber, 501 mg sodium