• 1-1/2 Tbs. olive oil or butter
• 1-1/2 onions, finely chopped
• 1-1/2 green or red bell peppers, chopped
• 2-1/2 zucchini, thinly sliced
• 1/2 eggplant, peeled and diced
• 2-1/2 large tomatoes, peeled and diced
• 2 cloves garlic, crushed
• 1/4 cup fresh parsley or dill, chopped

In heavy skillet, add oil or butter and onions. Sauté for a few minutes. Add peppers and sauté for an additional 2-3 minutes. In turn, add and sauté zucchini, eggplant; and tomatoes. Lower the heat, cover, and cook on low heat for 70 minutes. Stir in garlic and parsley and cook an additional 25-30 minutes. Serve hot, or refrigerate and serve cold.

Per serving: calories 134, fat 5.9g, 36% calories from fat, cholesterol 0mg, protein 4.2g, carbohydrates 20.0g, fiber 6.0g, sugar 11.3g, sodium 21mg, diet points 2.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.1, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 0.0

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