This recipe is...
1/2 cup finely chopped onion
1/2 cup finely chopped green or red pepper
1 small eggplant, cubed (about 1 cup)
1/2 small zucchini, cubed (about 1/2 cup)
1 clove garlic, crushed
1/2 bay leaf
1 sprig fresh oregano, or dash dried
1 cup chopped tomatoes with their juice, canned or fresh
salt to taste
freshly ground black pepper
2. Add the pepper and cook 2 minutes more. Add the eggplant and cook 2 more minutes.
3. Add the zucchini, garlic, bay leaf and oregano. Season lightly with salt and pepper and continue to cook for 2 more minutes.
4. Add the tomatoes and simmer for 40 minutes, uncovered.
5. Adjust the salt and pepper to taste.
Serving Size: about 1/2 cup
Number of Servings: 4
- 12 g
- 2 g
- 4 g
- 2 g
- Saturated Fat
- 0 g
- 157 mg