From Chow Bella
3 tbsp extra virgin olive oil, divided
1 eggplant, cut into a large dice
1 medium onion, diced
2 small zucchini, cut into a large dice
3 cloves garlic, minced
1 large tomato, peeled, seeded, and diced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 cup diced sun-dried pepper (can substituted sun-dried tomatoes, but pour boiling water over them and let them soften for about 15 min, then drain and chop)
1 tsp balsamic vinegar
salt and pepper, to taste
1. Heat 2 tbsp of oil over medium heat, then add the eggplant and cook until softened but not browned. Remove it from the pan and set aside.
2. Add the remaining oil to the pan and add the onion and zucchini and cook until soft. Add in the garlic and cook for about a minute before returning the eggplant to the pan along with the tomato, basil, oregano, and dried peppers. Cook for 20 min, stirring occasionally, until soft.
3. Season the vegetables with the vinegar, salt, and pepper, to taste and cook further 5 min. Serve hot or at room temperature.
Servings per recipe: 4
Per serving:
Calories: 164.4
Fat: 11 g
Saturated fat: 1.6 g
Cholesterol: 0 mg
Sodium 372.6 mg
Carbohydrates: 17.1 g
Fiber: 5.6 g
Sugars: 0 g
Protein: 3 g