Mediterranean Eggplant and Zucchini
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Mediterranean Eggplant and Zucchini calories by ingredient
Introduction
A good veggie dish to either eat by itself or serve alongside greek yogurt or stuffed in pita bread!!! A good veggie dish to either eat by itself or serve alongside greek yogurt or stuffed in pita bread!!!Number of Servings: 6
Ingredients
-
2 Peeled Medium Size Italian Eggplants
3 cups (about 2 medium) Zucchinis (w/ or w/o peel)
1 can Stewed tomatoes
1 medium onion
4 cloves garlic
Garlic powder, Onion Powder, Salt and pepper to taste
Directions
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.