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1 small red bell pepper
1 medium zucchini
2 tablespoons olive oil
1 tablespoon chopped garlic
1 teaspoon oregano
1 (15-ounce) can crushed tomatoes (undrained)
salt and pepper, to taste
1. Rinse all vegetables. Cut eggplant in half lengthwise (reserve other half for another use). Cut pepper in half; remove and discard seeds. Cut eggplant, pepper, and zucchini into 1/2-inch cubes; set aside.
2. Preheat large sauté pan on medium-high 2-3 minutes. Add oil; swirl to coat. Add garlic; cook 1 minute.
3. Add diced vegetables and oregano; cook 4 minutes, stirring occasionally.
4. Stir in tomatoes (including liquid). Cover and reduce heat to low; simmer 15 minutes, stirring occasionally, or until desired tenderness. Season with salt and pepper; serve.
CALORIES (per 1/4 recipe) 129kcal; FAT 7g; CHOL 0mg; SODIUM 170mg; CARB 15g; FIBER 5g; PROTEIN 3g; VIT A 49%; VIT C 122%; CALC 6%; IRON 11%