1 bay leaf
½ teaspoon rosemary
3 medium tomatoes, chopped
½ cup chopped basil, plus 4 sprigs for garnish
1 tablespoon balsamic vinegar
1. Heat 1 1/2 tablespoons oil in a skillet over medium-high heat. Add eggplant, 1/4 teaspoon salt. Cook, tossing occasionally, 10 minutes. Transfer to a bowl.
2. Add 1 tablespoon oil to the skillet; add zucchini, bell peppers, remaining salt and pepper to taste. Cook, 5 minutes; transfer to the bowl of eggplant.
3. Add remaining oil; add onion, garlic, bay leaf, rosemary, thyme. Cook until the onions turn translucent, 5 minutes. Add tomatoes; cook, 10 minutes.
4. Return all vegetables to the pan; cover. Cook until the eggplant is tender, about 5 minutes. Stir in chopped basil and vinegar. Divide among 4 plates; garnish with basil sprigs.
Per serving: 169 calories; 58% of calories from fat, 11 g fat, 2 g saturated fat, 0 mg cholesterol, 18 g carbohydrates, 3 g protein, 449 g sodium, 6 g fiber.
Kay Stepkin is a vegetarian cooking instructor and former owner of a vegetarian restaurant/bakery. Email her at firstname.lastname@example.org.
The Veggie Cook