1 small eggplant, cut into 1″ pieces
1 red bell pepper, cut into 1″ pieces
1 zucchini, cut into 1″ pieces
1 yellow squash, cut into 1″ pieces
1 (14-1/2) oz) can of diced tomatoes
1/2 cup chopped fresh basil leaves
1/2 tsp dried oregano
3/4 tsp salt
1/4 tsp sugar
1 Tbsp Olive Oil
1 onion, thinly sliced
3 cloves garlic, minced
2 Tbsp. Parmesan shavings
1, Heat oil in Dutch over over medium high heat.
2. Add onion, garlic, and cook, stirring occasionally, until softened, about 5 minutes. Add eggplant and bell pepper, cook, stirring frequently, until peppers have softened, about 5 minutes.
3. Stir in zucchini, squash, tomatoes, salt, oregano, and sugar; bring to boil. Reduce heat and simmer, covered, stirring occasionally, until vegetables are tender and flavors are blended, about 20 minutes.
4. Remove from heat; stir in basil. Sprinkle with Parmesan.
Nutritional Info per serving:
1g saturated fat
5g dietary fiber