| By : Shilpa ( Posted on :17 Feb, 2007 ) | Total Views : 301 | Previous | Next |
Serves: 4
Calories: 83
Protein: 2.8 g
Sodium: 18 mg
Cholesterol: 0 mg
Fat: 0.6 g
Carbohydrates: 19.3 g
Ingredients
Olive oil cooking spray
1 large eggplant, unpeeled, cut into scant 3/4-inch cubes
1 cup chopped onion
1/2 cup chopped green bell pepper
1 large tomato
6 cloves garlic, minced
2 tablespoons finely chopped parsley
1 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon crushed red pepper
1/2 cup reduced-sodium vegetable, or chicken broth
Salt and pepper to taste
Directions
1.Spray large skillet with cooking spray; heat over medium heat until hot. Saute vegetables until crisp-tender, 8 to 10 minutes; add herbs and red pepper and cook 1 to 2 minutes longer.
2.Add broth to skillet and heat to boiling; reduce heat and simmer, covered, until vegetables are tender and broth absorbed, 15 to 20 minutes. Season to taste with salt and pepper.
