• 3/4 cup vegetable stock
• 1 lb. eggplant, peeled and cubed
• 1 red bell pepper, seeded and cubed
• 1 large zucchini, peeled and cubed
• 1 onion, cut into small cubes
• 3 tomatoes, peeled, seeded and cubed
• 3 cloves garlic, crushed
• 1/4 tsp. thyme, or 1 tsp. fresh, chopped
• 1/8 tsp. salt (optional), or to taste
• 2 Tbs. grated Parmesan cheese
• 1/2 cup seasoned breadcrumbs

Heat half the stock in a heavy nonstick skillet over medium high heat. Add eggplant and sauté 3 minutes, stirring frequently. Add bell pepper and zucchini and sauté another 3-4 minutes or until vegetables are tender and liquid is just evaporated. Set vegetables aside.

Heat remaining stock in a heavy flameproof casserole dish over medium low heat. Sauté onions 8 minutes, stirring frequently, until onions are softened. Stir in tomatoes, garlic, thyme, and sautéed vegetables. Season with salt and pepper to taste. Cover casserole and reduce heat to low. Cook 15-20 minutes or until vegetables are tender. Turn on broiler. Sprinkle with Parmesan and breadcrumbs and broil 2 minutes or until golden brown.

Per serving: calories 157, fat 2.0g, 11% calories from fat, cholesterol 2mg, protein 7.0g, carbohydrates 31.2g, fiber 6.7g, sugar 12.0g, sodium 509mg, diet points 2.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.3, Fruit: 0.0, Bread: 0.8, Lean meat: 0.1, Fat: 0.1, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

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