Serves: 6
Total Calories: 21

1 medium eggplant (4-oz)
2 cloves garlic (medium), minced
1 large green bell pepper, chopped
1 medium onion, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
dash hot pepper sauce (or to taste)
1/4 teaspoon chili powder
10 ounces no-salt-added tomato sauce

1. Peel and cube eggplant. Place in a bowl of salted water (1/2 tsp) to cover, and let eggplant stand for 1 hour. Drain and pat dry.

2. Combine all ingredients in a large skillet over low heat, mixing well. Cover and simmer for 15 to 20 minutes until vegetables are tender. Transfer to a serving dish and serve.

EXCHANGES
2 Vegetable

NUTRITION FACTS
Calories 42
Calories from Fat 0
Total Fat 0 grams
Saturated Fat 0 grams
Cholesterol 0 milligrams
Sodium 12 milligrams
Total Carbohydrate 10 grams
Dietary Fiber 2 grams
Sugars 5 grams
Protein 2 grams

Nutritional Facts:

Serves: 6
Total Calories: 21
Calories from Fat: 0

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