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1 to 2 large onions, sliced
4 large garlic cloves, finely chopped
1/2 cup olive oil
1 green pepper, peeled and slivered
1 red pepper, peeled and slivered
1 large eggplant, diced
4 to 5 small zucchini, cut into 1/4-inch slices
8 to 10 very ripe tomatoes, peeled, seeded, and chopped
1 tablespoon shredded fresh basil (or 1 teaspoon dried)
1 1/2 teaspoons salt
Freshly ground black pepper
Saute onions and garlic in oil in a deep saucepan with a heavy bottom. When onions are just translucent, add peppers, eggplant, and zucchini, and mix together well. Reduce the heat, cover the pan tightly, and simmer for 10 minutes, shaking the pan or tossing vegetables two or three times so they cook evenly. Add tomatoes and seasonings and continue simmering for another 10 or 12 minutes. Uncover the pan and allow mixture to cook down and liquid to reduce, stirring frequently. Vegetables should be somewhat intact, well mixed and blended but not mushy and liquid. Taste and correct seasoning.
Nutrition score per serving: 228 calories, 19g fat, 16g carbs, 3g protein
Enjoy delectable breakfasts, lunches, dinners, and even desserts without fearing what the scale says the next time you hop on it
Enjoy delectable breakfasts, lunches, dinners, and even desserts without packing on pounds.