| 11 | 55 | 253 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 25 min | 30 min | 6 |
| 1/2 cup | Olive Oil, Extra Virgin |
| 2 large | Yellow onion (sliced) |
| 3 clove(s) | Garlic (minced) |
| 1 eggplant | Eggplant (medium; cut into 1" cubes) |
| 2 medium pepper(s) | Green bell pepper (chopped) |
| 3 small | Zucchini (cut into 1/2" slices) |
| 1 can(s) (28oz) | Diced tomatoes, low sodium, canned (organic; drained) |
| 1 tsp | Salt |
| 1/4 tsp | Black pepper |
| 1 tsp | Oregano, dried |
| 1/2 tsp, leaves | Thyme, dried |
In a 6-qt. pot, sauté onion, and garlic in oil for 2 minutes. Add eggplant and stir-fry for 5 minutes. Add peppers and cook 5 minutes. Add zucchini and cook for 5 more minutes. Then add seasonings and tomatoes; cover and simmer for 30 minutes. Serve as a vegetable side dish or use to top rice noodles, quinoa, or spaghetti squash.
| Vegetables | 5.5 |
