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Ingredients

1 medium zucchini ; halved lengthwise and sliced
1 medium eggplant ; peeled, cubed
2 cloves garlic ; chopped
6 small tomatoes ; or Roma, chopped
1 medium green bell pepper ; cut into bite sized pieces
1 tablespoon olive oil
1 teaspoon basil

Preparation:

Cook pepper, garlic and zucchini in a large skillet in olive oil, stirring frequently, for about 5 minutes. Add the basil, eggplant and tomatoes. Cover, and simmer for 10-12 minutes or until eggplant is tender. Uncover and simmer until thickened slightly. Season with salt and pepper to taste.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 90.8
Total Sugars: 6.8g
Carb.: 14g
Fiber: 5.4g
Total Fats: 3.8g
Cholesterol: 0mg
Protein: 2.9g
Sodium: 18.6mg

Detailed Nutrition...

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^*Data provided by USDA