Full of vegetables and Italian flavors, this dish is excellent spooned over rice or polenta or served as a complement to grilled chicken.


8 servings (serving size: about 2/3 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 41 Minutes

Nutritional Information

Calories 67
Caloriesfromfat 27 %
Fat 2 g
Satfat 0.3 g
Protein 2.3 g
Carbohydrate 12 g
Fiber 4.2 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 278 mg
Calcium 36 mg


1 tablespoon olive oil
3/4 cup diced onion (1 medium)
1 1/3 cups diced red bell pepper (1 large)
3 cups diced zucchini (2 medium)
3 3/4 cups diced eggplant (1 medium)
4 garlic cloves, minced
1/2 teaspoon salt
1 (28-ounce) can diced tomatoes, undrained
1/4 cup finely chopped fresh basil


1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes or until tender. Add red bell pepper; sauté 2 minutes. Add zucchini; sauté 2 minutes. Add eggplant and next 3 ingredients. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes. Uncover; simmer 10 minutes. Remove from heat, and stir in basil.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

September 2006
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