This dish just cries "Summer" and it's one of my favorite dishes to make in late July, early August when the Farmer's Market is flush with these favorite vegetables.
If you prefer, you can peel the eggplant, but we love the added texture and flavor. I often make ahead on Sunday for dinner later in the week as the flavors marry and deepen if allowed to sit a day or two. Serve over whole grain pasta for a healthy vegetarian dinner that your kids will love. Submitted by: COPEKAT
CALORIES: 141 |
FAT: 7.7g |
PROTEIN: 5.5g |
CARBS: 15.2g |