Mediterranean Ragout


Serves: 4
Total Calories: 107

Ingredients

8 ounces eggplant, diced
1 (8-ounce) package whole mushrooms, wiped clean with damp cloth
1 large green bell pepper, chopped or 7-oz zucchini, sliced
0.906 pound diced tomato seasoned with basil, oregano, and garlic, with juice
1/2 cup water
1 teaspoon dried Italian seasoning
12 pitted kalamata olives, coarsely chopped
1/4 teaspoon salt

Directions:

1. Heat a Dutch oven over high heat. Coat with cooking spray and add eggplant, mushrooms, and peppers. Cook 1 minute, then reduce heat to medium high and cook 4 minutes or until eggplant is limp and lightly golden, stirring frequently.

2. Add tomatoes, water, and Italian seasoning, bring to a boil, reduce heat, cover tightly, and simmer 10 minutes.

3. Remove from heat, stir in olives and salt, cover, and let stand 5 minutes.

EXCHANGES
1 Carbohydrate

NUTRITION FACTS
Calories 95
Calories from Fat 16
Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 794mg
Total Carbohydrate 18g
Dietary Fiber 3g
Sugars 10g
Protein 4g

Nutritional Facts:

Serves: 4
Total Calories: 107
Calories from Fat: 37

This Mediterranean Ragout recipe is from the Last Minute Meals for People with Diabetes Cookbook. Download this Cookbook today.




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