xposted: tuscany eggplant

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Tuscany Eggplant

 

Recipe By :Adapted from The Menopause Diet Mini Meal Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon extra-virgin olive oil

1 onion -- chopped

4 cloves garlic -- minced

2 cups chopped fresh mushrooms

1 medium eggplant -- chopped

2 green peppers -- seeded and chopped

1 cup chopped celery

5 Kalamata olives -- chopped

8 ounces low-sodium tomato sauce -- (canned)

2 tablespoons red wine vinegar

1/4 teaspoon dried basil

1/8 teaspoon salt

pepper (optional)

 

Heat skillet dry on high heat, then add the olive oil. Immediately lower the

heat and sauté the garlic, mushrooms, and onion until tender. Add eggplant,

green pepper, and celery. Cover and cook for 15 minutes, stirring occasionally.

 

Add olives and tomato sauce, mixing thoroughly. Add vinegar and basil. Simmer

uncovered until all ingredients are tender, about 15 minutes. Season with salt

and pepper. Serve warm. Serves 6.

 

Nutritional information per serving:

Calories 60

Fat 3.4 gm

Cholesterol 0 mg

Sodium 105 mg

Fiber N/A

Diabetic exchange: 2 vegetable, and less than 1 fat

 

 

Source:

" LLU & MC: Healthy Tomorrow January/February 2003 issue "

S(Archive):

" from Hanneman on 2002-12-26 "

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Per Serving (excluding unknown items): 80 Calories; 2g Fat (19.9% calories from

fat); 3g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 127mg

Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : Heart Healthy Food: Loma Linda

 

Nutr. Assoc. : 0 0 0 3386 0 0 0 0 26429 0 0 0 2130706543