• 2 Tbs. olive oil
• 2 medium zucchini, sliced
• 1 lb. eggplant, peeled and cubed
• 1 green bell pepper, seeded and cut into 1 inch squares
• 1/2 cup onion, thinly sliced
• 2 cloves garlic, crushed
• 1 cup canned crushed tomatoes
• 1/2 cup pimento green olives, cut in half
• 1/2 tsp. oregano, or 2 tsp. fresh, chopped
• 1/4 tsp. salt, or to taste

Heat oil in a heavy nonstick pan over medium high heat. Cook next 5 ingredients 3 minutes. Stir in remaining ingredients and pepper to taste. Reduce heat to medium low. Cover and simmer 7-8 minutes or until vegetables are tender.

Per serving: calories 148, fat 9.1g, 50% calories from fat, cholesterol 0mg, protein 3.5g, carbohydrates 16.8g, fiber 5.7g, sugar 9.1g, sodium 280mg, diet points 3.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 0.0

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