• 1-1/2 lbs. large eggplant, peeled and cut into 3/4 inch cubes
• 1/4 cup olive oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 zucchini, sliced 1/2 inch thick
• 1 yellow squash, sliced 1/2 inch thick
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 4 plum tomatoes, diced
• 1/2 cup tomato sauce, or marinara sauce
• 1-1/4 tsp. dried basil, or 2 Tbs. fresh, minced
• 1/2 tsp. dried thyme, or 2 tsp. fresh, minced
• 4 eggs
• 2 Tbs. grated Parmesan cheese

Place eggplant in a colander, sprinkle generously with salt and toss lightly to coat. Place a plate over eggplant and top with a heavy weight to add pressure. Let drain 30 minutes. Rinse, squeeze dry and set aside. Heat oil in a heavy flameproof casserole or saucepan over medium high heat. Sauté onion and garlic 3-5 minutes, stirring occasionally, until onion is softened. Stir in eggplant and cook 3 minutes. Add zucchini and next 7 ingredients (if using fresh herbs do not add at this time). Season with salt and pepper to taste. Reduce heat to very low, cover and simmer 35-40 minutes, until vegetables are soft. Stir in fresh herbs (if using fresh). Carefully crack eggs over vegetable mixture. Cover and simmer 4-5 minutes, until eggs are cooked to desired doneness. Serve sprinkled with Parmesan cheese.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 333, fat 19.8g, 50% calories from fat, cholesterol 189mg, protein 12.7g, carbohydrates 31.9g, fiber 9.7g, sugar 18.3g, sodium 309mg, diet points 6.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 5.0, Fruit: 0.0, Bread: 0.3, Lean meat: 0.9, Fat: 3.2, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Chianti, or Beaujolais.