Serving Size | ½ of recipe |
Calories | 205 |
Total Fat | 13 g |
Saturated Fat | 1 g |
Sodium | 597 mg |
Total Carbohydrate | 22 g |
Dietary Fiber | 7 g |
Protein | 4 g |
Ingredients | Measures |
---|---|
Olive oil | 1 teaspoon + 1 ½ tablespoons |
Small eggplant, peeled and diced into ½-inch pieces (about 3 cups) | 1 |
Zucchini, diced into ½-inch pieces | 1 |
Small white onion, sliced | 1 |
Garlic cloves, minced | 2 |
Red bell pepper, chopped 2 plum tomatoes, seeded and chopped | 1 |
Dried oregano | ½ teaspoon |
Dried thyme | ½ teaspoon |
Salt | ½ teaspoon |
Freshly ground black pepper to taste | |
Fresh basil, chopped | ¼ cup |
Exchanges
4 vegetables; 2.5 fats
Side Suggestions: Crusty Bread (Italian or French)
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