4 small zucchini (about 3/4 lb.), cut in half lengthwise, sliced
4 cloves garlic, minced
1 onion, coarsely chopped
3 tomatoes (about 1 lb.), chopped
1/3 cup chopped fresh basil
Add To Shopping List
Let's Make It
Place eggplant in colander. Sprinkle with salt; mix lightly. Let stand 30 min. Rinse, drain and pat dry with paper towel.
Heat 1/4 cup dressing in large nonstick skillet. Add eggplant; cook and stir 6 to 7 min. or until softened and browned. Spoon eggplant to side of skillet. Add 3 Tbsp. of the remaining dressing, peppers, zucchini, garlic and onions to center of skillet; cook and stir 3 to 5 min. or until vegetables are tender. Spoon to side of skillet. Add remaining dressing and tomatoes; cook and stir 3 min. Mix vegetables and tomatoes; cover. Cook on low heat 15 to 20 min. or until vegetables are very tender, stirring occasionally.
Stir in basil.
Substitute 1 can (28 oz.) whole tomatoes, drained and chopped, for the chopped fresh tomatoes.
Not only do the red peppers in this vegetable side dish provide a good source of vitamin A, but they are also rich in vitamin C.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.