Ingredients

1 medium onion, chopped

1 tsp. olive oil

1 small eggplant, peeled and cubed

2 small zucchini, cubed

3 medium tomatoes, seeded and chopped

1 green pepper, chopped

1/4 c. fresh parsley, minced

3 Tbsp. tomato paste

2 cloves garlic, minced

1 tsp. dried basil

1 tsp. dried thyme

1 Tbsp. white wine vinegar

Directions

Combine the onion and oil in a 3-quart casserole dish. Cover with plastic wrap, venting on the sides, and microwave on high for 1 1/2 minutes, or until the onions are tender. Stir in the eggplant, zucchini, tomatoes, pepper, parsley, tomato paste, garlic, basil and thyme. Cover again and microwave on high, stirring occasionally for 10 to 15 minutes, or until the vegetables are tender. Stir in the vinegar. Let stand about five minutes.

Makes six servings. Each serving has 90 calories, 1 gram (g) fat, 3 g protein, 17 g carbohydrate, 5 g fiber and 25 milligrams sodium.