Food and Nutrition


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This healthy recipe comes from NDSU Extension Service.



•   1/4 cup olive oil
•   2 cloves garlic, minced
•   1 onion, sliced
•   1 green pepper, seeded and cut in strips
•   3 medium unpared zucchini, cut in 1/4-inch slices
•   1 medium eggplant, pared and cut into cubes•2 tsp. dried basil
•   1 tsp. dried oregano
•   1 1/2 tsp. salt
•   1/8 tsp. black pepper
•   3 tomatoes, peeled and cut in wedges



Heat oil in large skillet; add garlic, onion, green pepper and zucchini; cook about 3 minutes or until onion is tender, stirring frequently. Add eggplant, herbs and seasonings; cover and cook over medium heat 15 minutes, stirring occasionally. Add tomato wedges; cover and cook 5 minutes longer or until tomatoes are heated. Serve hot or cold. (Note: to remove skins from tomatoes, plunge tomatoes one at a time in boiling water for about 30 seconds. Skins will then slip off easily.


Makes 6 servings.

Per Serving: about 136 calories, 9.5 grams (g) of fat, 12.5 g carbohydrate, and 7 g of fiber.

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