Tuscany Eggplant
1 teaspoon extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
2 cups fresh mushrooms, chopped
1 medium eggplant, chopped
2 green peppers, seeded and chopped
1 cup celery, chopped
5 Kalamata olives, chopped
1 can (8 ounces) low-sodium tomato sauce
2 tablespoons red wine vinegar
1/4 teaspoon dried basil
1/8 teaspoon salt
pepper (optional)
Heat skillet dry on high heat, then add the olive oil. Immediately lower the heat and sauté the garlic, mushrooms, and onion until tender. Add eggplant, green pepper, and celery. Cover and cook for 15 minutes, stirring occasionally.
Add olives and tomato sauce, mixing thoroughly. Add vinegar and basil. Simmer uncovered until all ingredients are tender, about 15 minutes. Season with salt and pepper. Serve warm. Serves 6.
Nutritional information per serving:
Calories 60
Fat 3.4 gm
Cholesterol 0 mg
Sodium 105 mg
Fiber N/A
Diabetic exchange: 2 vegetable, and less than 1 fat
January/February 2003 issue