Nutrition Facts

Serving Size½ of recipe
Total Fat13 g
Saturated Fat1 g
Sodium597 mg
Total Carbohydrate22 g
Dietary Fiber7 g
Protein4 g

Servings and Times


Ingredients and Preparation

Olive oil1 teaspoon + 1 ½ tablespoons
Small eggplant, peeled and diced into ½-inch pieces (about 3 cups)1
Zucchini, diced into ½-inch pieces1
Small white onion, sliced1
Garlic cloves, minced2
Red bell pepper, chopped 2 plum tomatoes, seeded and chopped1
Dried oregano½ teaspoon
Dried thyme½ teaspoon
Salt½ teaspoon
Freshly ground black pepper to taste
Fresh basil, chopped¼ cup
  1. Directions
  2. Heat 1 teaspoon oil over medium-high heat in a large Dutch oven or pot. Add onion and garlic, and cook 3 minutes.
  3. Reduce heat to medium, add 1 ½ tablespoons oil, stir in eggplant, and cook 7-9 minutes, until eggplant is softened. Stir in zucchini and red pepper, cover, and cook 7 minutes, stirring occasionally. Stir in tomatoes, oregano, and thyme, and cook 3 minutes.
  4. Season with salt and pepper, sprinkle with basil, and serve.