• 1-1/2 tomatoes, thinly sliced
• 1/2 lb. eggplant, peeled and diced
• 1 celery rib, diced
• 1/2 cup onion, sliced
• 1 red bell pepper, seeded and cut into 1/4 inch strips
• 3 Tbs. lemon juice
• 2 Tbs. fresh dill, minced or 1 tsp. dried
• 2 Tbs. olive oil
• 2 cloves garlic, crushed
• 1/4 tsp. pepper

Preheat oven to 400°F. Place half the tomato slices in the bottom of a lightly oiled casserole dish. Toss remaining ingredients together in a mixing bowl. Transfer into tomato lined casserole dish. Bake 35 minutes, or until vegetables are tender.

Per serving: calories 106, fat 7.1g, 56% calories from fat, cholesterol 0mg, protein 1.7g, carbohydrates 10.9g, fiber 2.9g, sugar 5.7g, sodium 19mg, diet points 2.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.8, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

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