Serves: 8
Total Calories: 106

3 cups 1/2-inch cubes eggplant (about 1/2 pound)
1 cup 1/4-inch slices zucchini (1 small)
2 cloves garlic, chopped
1 small onion, sliced
1/2 , medium green pepper, , cut into strips
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh or 1/2 tsp dried basil leaves
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, cut into eights

Cook all ingredients except tomatoes in 10-inch skillet over medium heat until vegetables are tender, about 10 minutes. Remove from heat stir in tomatoes. Cover and let stand 2 to 3 minutes.
1 Serving: Calories 25 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 140mg Carbohydrate 5g (Dietary Fiber 2g) Protein 1g.
Microwave Directions: Omit water. Mix all ingredients in 2-quart microwavable casserole. Cover tightly and microwave on High 5 minutes stir. Cover and microwave until vegetables are tender, 2 to 5 minutes longer.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 106
Calories from Fat: 60

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