• 2 Tbs. olive oil
• 2 cloves garlic, crushed
• 2 large onions, sliced
• 2 medium eggplants, sliced
• 6 medium green zucchini, sliced diagonally
• 1 green bell pepper, cored, deseeded and sliced
• 1-1/2 lbs. cherry tomatoes, skinned
• salt and pepper
• 2 Tbs. tomato purée

Heat oil in a saucepan; add garlic and onions and cook for 5 minutes, stirring occasionally. Add eggplant, zucchini, and bell pepper. Stir in the tomatoes. Season to taste, bring to a boil, and simmer for 20-25 minutes. Add tomato purée and cook for 10 more minutes. Serve hot or cold.

Per serving: calories 279, fat 8.6g, 25% calories from fat, cholesterol 0mg, protein 10.0g, carbohydrates 49.2g, fiber 14.1g, sugar 27.8g, sodium 43mg, diet points 4.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 8.0, Fruit: 0.0, Bread: 0.6, Lean meat: 0.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Zinfandel, Chianti, or Pinot Noir.