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Eggplant-Squash-Tomato Sauté

Prep time 20 mins
Cook time 20 mins
Yield Makes 8 servings (serving size: 1 cup)

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 1 pound eggplant, peeled and cubed
  • 1 pound yellow squash, halved lengthwise and diced
  • 1 pound plum tomatoes, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground red pepper

Nutrition Information

  • calories 55
  • caloriesfromfat 0.0 %
  • fat 2.1 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 1.9 g
  • carbohydrate 8.8 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 303 mg
  • calcium 22 mg

How to Make It

  1. Sauté onion in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until crisp-tender. Add eggplant and squash. Cover and cook, stirring occasionally, 10 minutes or until eggplant begins to soften. Stir in tomatoes and remaining ingredients. Cover and cook 5 more minutes.