Serves 6


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:

88 calories
3g fat
1g saturated fat
2mg cholesterol
444mg sodium
13g carbohydrate
5g dietary fiber
4g protein

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