1 medium onion, chopped
1/2 teaspoon olive oil
1 small eggplant, peeled and cubed
2 small zucchini, cubed
3 medium tomatoes, seeded and chopped
1 green pepper, chopped
1/4 cup minced fresh parsley
3 tablespoon tomato paste
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon white wine vinegar
Combine the onions and oil in a 3-quart casserole dish. Cover with vented plastic wrap and microwave on high for 1-1/2 minutes, or until the onions are tender. Stir in the eggplant, zucchini, tomatoes, peppers, parsley, tomato paste, garlic, basil, and thyme. Cover again and microwave on high, stirring occasionally, for 15 minutes, or until the vegetables are tender. Stir in the vinegar. Let stand for 10 minutes.
Servings: 4
PER SERVING
calories: 92, g.fiber: 6, mg. sodium: 114, % calories from fat: 14