From The South Beach Diet Quick and Easy cookbook: "A savory mix of cooked summer squash, eggplant, and tomatoes, this versatile Southern French dish is as easy to prepare as it is versatile: Serve it hot, cold, or at room temperature with chicken, fish, or meat -- or as a salad on its own. The juicier and riper the tomatoes, the fuller the flavor of the dish. Make a double batch over the weekend and enjoy it throughout the week."
Heat 1 Tablespoon of the oil in a large, heavy-bottomed saucepan over medium heat. Add eggplant and a pinch of salt; cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from the pan and set aside.
Add remaining oil to the same saucepan; raise heat to medium-high. Add onion and cook, stirring occasionally, until softened, about 3 minutes; add garlic and cook 1 minute more.
Add bell pepper and zucchini; cook until beginning to soften, about 5 minutes. Add tomato, basil, and a pinch of salt and pepper; cook 5 minutes more.
Return eggplant to the pan, reduce heat to low, cover, and cook, stirring occasionally, until vegetables are softened, about 5 minutes; season with salt and pepper to taste. Refrigerate up to 3 days, until ready to eat.
Per serving: 130 calories, 8 g. fat, 1 g. saturated fat, 3 g. protein, 16 g. carbohydrate, 6 g. dietary fiber, 90 mg. sodium
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 66 (50%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 598.4mg||21 %|
|Potassium 696.4mg||18 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 9.9g|
|Protein 3.4g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 131
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