Fri, Sep-14-07, 09:09
It's that time of year again . . . !
3 T olive oil
1/4 cup thinly sliced onion
2 cloves chopped garlic
1 small eggplant cut into 1/2 cubes (3 cups)
1 zucchini, cut into thin slices (1 cup)
4 plum tomatoes, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil
Over medium-low heat, add the oil to a large skillet with the onion and garlic, stirring occasionally, until the onion has softened.
Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened.
Stir in the zucchini, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender.
Season with basil and pepper.
Yield: 4 servings. 6.3 net carbs per serving.
This was from a recipe that I saw in the New York Times a few years ago. I changed it around to lower the carb count - removed red bell pepper, reduced the onion, switched from fresh basil to dried, etc.