8 Servings
1 eggplant, peeled and diced
1/4 teaspoon salt
1 tablespoon olive
oil
2 tablespoons minced garlic
1 onion, finely chopped
1 red bell pepper,
cut in thin strips
2 tablespoons oregano, crushed
2 teaspoons chili powder
2
teaspoons ground cumin
1/4 teaspoon crushed red pepper
3 sprigs thyme, leaves
removed and crushed
4 tomatoes, peeled, seeded and chopped
2 zucchini, sliced
2
tablespoons minced parsley
1 1/2 tablespoons grated Parmesan cheese
Place
eggplant in a colander and sprinkle with salt. Let rest 1 hour. Rinse well.
Heat
oil in a large skillet over medium-high heat. Add garlic, onion and bell pepper.
Sauté until tender-crisp. Add seasonings and stir to blend well. Reduce heat. Add
tomatoes and simmer 4 to 5 minutes. Add eggplant and zucchini. Cover and cook 20
minutes. Add parsley and cheese and serve immediately for a hot side dish. Or cover,
refrigerate overnight and serve cold.
Amount Per Serving
Calories 91 Calories from Fat 27
Percent Total Calories
From:
Fat 30% Protein 13% Carb. 57%
Nutrient Amount per Serving Value
Total Fat 3 g 5%
Saturated Fat 1 g 3%
Cholesterol 1 mg 0%
Sodium 113 mg 5%
Total Carbohydrate 13 g 4%
Dietary Fiber 2 g 7%
Sugars 0 g
Protein 3 g
Vitamin A 29% Vitamin C 69% Calcium 0% Iron 14%
