Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Pat Rush Benigno, Vicksburg, Mississippi
Recipe by Southern Living May 2007

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Yield:
Makes 8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

55 calories; calories from fat 0%; fat 2.1g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.3g; protein 1.9g; carbohydrates 8.8g; fiber 3g; cholesterol 0mg; iron 0.6mg; sodium 303mg; calcium 22mg.
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