1 small eggplant, cut into ½ inch cubes
2 T. olive oil, divided
2 large red peppers, cut into ¾ inch pieces
4 small zucchini, sliced
1 onion, coarsely chopped
4 cloves garlic, minced
1 lb. tomatoes, chopped (or 1-28 oz. can whole tomatoes, drained and chopped)
1/3 c. chopped fresh basil
Sprinkle eggplant with salt and place in colander to drain for 30 minutes. Pat dry with paper towels. Heat one tablespoon of oil in nonstick skillet. Add eggplant and cook, stirring 6-7 minutes or until soft and brown. If more cooking liquid is necessary, add 2 Tbsp. of chicken broth. Put cooked eggplant to side of pan. Add red peppers, zucchini, onion and garlic to center of pan. Cook vegetables, stirring 3-5 minutes or until tender. Add tomatoes to pan and mix in with other vegetables. Cook on low heat, stirring occasionally, 15-20 minutes or until all vegetables are very tender. Stir in basil and serve.
Makes 6 servings.
Nutrition Information: 100 calories; 5 g fat; 0 mg cholesterol; 15 mg sodium; 12 g carbohydrates; 5 g dietary fiber; and 2 g protein.
Chickasaw Nation Nutrition Services
This material was funded by the USDA's Food Stamp Program. This institution is an equal opportunity employer and provider.