Eggplant is a nutrient-dense vegetable. It is a rich source of vitamin C, vitamin K, vitamin B6, thiamin, niacin, magnesium, phosphorus, copper, dietary fiber, folic acid, potassium and manganese.
- 1 small eggplant, peeled if desired, cut into ¾-1” chunks
- 1 medium yellow bell pepper, cut into ¾-1” chunks
- 1 medium onion, cut into ¾-1” chunks
- 3 tablespoons olive oil, plus extra for drizzling
- 2 medium tomatoes, cut into ¾-1” chunks
- 1 small zucchini, cut into ¾-1” chunks
- 4 sprigs fresh thyme
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Chopped fresh basil and/or Italian flat leaf parsley, to taste
- Garlic bread (optional)
In a 4-quart Dutch oven or large, deep sauté pan, cook eggplant, yellow pepper and onion in hot oil over medium heat for 10 minutes, stirring occasionally, or until vegetables are just tender.
Stir in tomatoes, zucchini, thyme, garlic, salt and black pepper. Reduce heat to medium-low and cook about 5 minutes, stirring occasionally. Cover pan and cook about 5 more minutes or until vegetables are tender but not mushy, stirring occasionally. (If mixture sticks to pan, add a splash of water.)
Let stand, covered, about 15 minutes. (Vegetables will continue to soften and flavors develop as the pan sits – it is a dish that is better the next day, too.) Remove thyme sprigs, discard. Serve warm by itself or over garlic bread, garnished with a drizzle or olive oil and chopped basil and/or parsley.
Combine 2 tablespoons softened butter, 1 tablespoon olive oil and 1 mashed garlic clove. Spread on four large, thick slices of artisanal bread. Bake on a sheet pan 4-6 minutes in 425-degree oven or until crisp and golden.
Note: Recipe can easily be made gluten-free by substituting gluten-free bread or by not including the garlic bread.
Serving size: ¼ of recipe
Nutrition Information per serving:
Calories: 140, Fat: 11g, Saturated Fat: 1g, Sodium: 300mg, Total Carbohydrates: 11g, Fiber: 4g