Ingredients:
1 lg. onion, sliced in thin wedges
2 cloves garlic, minced
2 T. olive oil
1 16-oz. can stewed tomatoes
1 t. thyme
1 bay leaf
1 med. unpeeled eggplant
2 med. zucchini, sliced
2 green bell peppers, seeded and cut into strips
Directions:
In a dutch oven, cook onion and garlic in oil until tender. Add the undrained tomatoes, thyme, and bay leaf. cover and simmer for 10 minutes. Discard the bay leaf. Set aside 2 cups of the tomato mixture. Slice eggplant in quarters lengthwise and then slice into 1/2-inch slices. Arrange half of the eggplant, zucchini, and peppers over the tomato mixture in the Dutch oven. Cover with 1 cup of reserved tomato mix. Arrange remaining vegetables on top; sprinkle with a little salt. Add remaining tomato mix. Cover; simmer 20 minutes. Uncover; simmer 15 minutes more. Very good reheated the following day. Serves: 8
Nutritional Information:
Per serving: calories: 72; protein: 2 grams; carbohydrate: 9 grams; fat: 4 grams; cholesterol: 0 milligrams; fiber: 2.6 grams.
