Mediterranean Eggplant and Zucchini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Peeled Medium Size Italian Eggplants3 cups (about 2 medium) Zucchinis (w/ or w/o peel)1 can Stewed tomatoes 1 medium onion4 cloves garlicGarlic powder, Onion Powder, Salt and pepper to taste
Slice your zucchini and eggplant into your preferred size. I cut mine into 1/8 slices.
Chop up your onion and your garlic.
Spray your pan with Pam and sautee your onion, garlic, zucchini and eggplant until soft and brown or whatever firmness you desire.
Add can of stewed tomatoes and seasonings, simmer until some of the tomato juice is cooked out.
Serve alongside greek yogurt or stuff in pita with yogurt for a good lowfat veggie dish!
Number of Servings: 6
Recipe submitted by SparkPeople user ECHOEDG.
Chop up your onion and your garlic.
Spray your pan with Pam and sautee your onion, garlic, zucchini and eggplant until soft and brown or whatever firmness you desire.
Add can of stewed tomatoes and seasonings, simmer until some of the tomato juice is cooked out.
Serve alongside greek yogurt or stuff in pita with yogurt for a good lowfat veggie dish!
Number of Servings: 6
Recipe submitted by SparkPeople user ECHOEDG.
Nutritional Info Amount Per Serving
- Calories: 87.4
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 41.5 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 6.8 g
- Protein: 3.1 g
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