Ingredients
- Olive oil cooking spray
- 1 large eggplant (about 1-1/2 pounds), unpeeled, cut into scant 3/4-inch cubes
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 large tomato
- 6 cloves garlic, minced
- 2 tablespoons finely chopped parsley
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon crushed red pepper
- 1/2 cup reduced-sodium vegetable, or chicken broth
- Salt and pepper to taste
Directions
- Spray large skillet with cooking spray; heat over medium heat until hot. Saute vegetables until crisp-tender, 8 to 10 minutes; add herbs and red pepper and cook 1 to 2 minutes longer.
- Add broth to skillet and heat to boiling; reduce heat and simmer, covered, until vegetables are tender and broth absorbed, 15 to 20 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving:
Calories: 83
Fat: 0.6 grams
Sodium: 18 miligrams
Protein: 2.8 grams
Carbohydrates: 19 grams
Diabetic Exchanges
3 Vegetable
Source: 1,001 Delicious Recipes for People with Diabetes