103.6 Cals 3.8 Protein 23.2 Carbs 1.1 Fats
YIELD:6 SERVINGS
COURSE:Dinner
CUISINE:American
INGREDIENTS
1 large onion, chopped
2 red bell peppers, chopped
3-4 small zucchini squash, cut into 1/4 inch slices
1 large eggplant, peeled and cubed
4 large tomatoes, chopped
3 cloves garlic, chopped
2 tbsp chopped fresh parsley
1 bay leaf
1 sprig rosemary
2 sprigs of thyme
salt and fresh pepper to taste
1/3 cup seasoned whole wheat bread crumbs
olive oil spray, I used my Misto
INSTRUCTIONS
In a 4-quart dutch oven or saucepan, spray a pan with cooking spray.
Cook the onion and the garlic on low heat until soft, 5-6 minutes, do not let garlic burn.
Add eggplant, peppers and tomatoes, bring to simmer covered for 15 minutes.
Add zucchini, simmer for 10 more minutes or until the vegetables are soft.
Stir in the herbs, season with salt and pepper to taste.
Sprinkle on the bread crumbs and cook another 5 minutes.
Remove the bay leaf and serve.
Serving: 11/4 cup, Calories: 103.6kcal, Carbohydrates: 23.2g, Protein: 3.8g, Fat: 1.1g, Sodium: 96.4mg, Fiber: 5.4g, Sugar: 3.1gBlue Smart Points:1Green Smart Points:1Purple Smart Points:1Points +:3