pour wine into bottom of a stew pot or dutch oven. add garlic. turn heat to medium. layer the eggplant slices in the pot, followed by the zucchini slices, then the mushrooms. sprinkle the thyme over the mushrooms. pour the can of tomatoes on top. cover and simmer/steam 20 minutes or until everything is cooked through. Posted by Libby
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|Serving Size: 1 Serving (1085g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 11 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 904.4mg||31 %|
|Potassium 3156.9mg||83 %|
|Total Carbohydrate 52.1g||15 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 45.2g|
|Protein 15.5g||22 %|
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Calories per serving: 437
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