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

Lorrie Corvin
Recipe by Oxmoor House September 2006

Gallery

Recipe Summary

prep:
20 mins
cook:
41 mins
total:
1 hr 1 min
Yield:
8 servings (serving size: about 2/3 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

67 calories; calories from fat 27%; fat 2g; saturated fat 0.3g; protein 2.3g; carbohydrates 12g; fiber 4.2g; cholesterol 0mg; iron 0.8mg; sodium 278mg; calcium 36mg.
Advertisement
Advertisement