In a 14-inch deep saute pan, heat oil until smoking over high heat. Add red onion and carrot and cook until just softened but not brown, about 3 to 4 minutes. Add eggplant and cook 1 minute. Add red bell pepper, garlic and zucchini and cook 2 minutes. Add tomatoes and thyme and season lightly with salt and pepper. Cook 2 minutes and remove from heat. Vegetables should still have a light crunch. Allow to cool, stir in tomato juice and seeds and basil and serve at room temperature as a light snack with croutons. Yield: 4 servings Recipe by: MEDITERRANEAN MARIO #ME1A05 Posted to MC-Recipe Digest V1 #1000 by Sue
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|Serving Size: 1 Serving (14g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 120 (100%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 39.1mg||1 %|
|Potassium 5.1mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Calories per serving: 120
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