Serves: 6
Total Calories: 39

1 cup onion diced
1 green bell pepper medium, seeded and cut in 1/2 -inch strips
3 garlic large, minced
1 tablespoon olive oil or vegetable oil
2 zucchini medium quartered lengthwise and cut in 1-inch pieces
1/2 eggplant medium, peeled and cut in 1-inch cubes
1/2 cup water
2 tablespoons basil chopped fresh leaves
2 teaspoons oregano chopped fresh leaves
1/4 teaspoon salt
dash black pepper
1 (8-ounce) can tomato sauce
1 tablespoon parsley chopped fresh

In a 10-inch non-stick skillet over medium heat, sauté onion, green pepper, and garlic in hot oil 3 minutes or until onion is transparent. Add zucchini and eggplant. Sauté 3 minutes. Reduce heat to low. Add water, basil, oregano, salt, and pepper. Cover and simmer 20 minutes or until vegetables are almost tender, adding more water if needed.

Pour tomato sauce over vegetables. Cover and simmer 5 to 10 minutes longer until vegetables are tender. Garnish with parsley.


NOTE: Can be served over cooked pasta and sprinkled with grated Parmesan cheese if desired.

Nutritional Facts:

Serves: 6
Total Calories: 39
Calories from Fat: 20

More Recipes from the Farmer's Market Cookbook:
Baby Beets in Honey-Mustard Sauce
Carrots with Basil
Cauliflower with Cheese Sauce
Chinese-Style Snow Peas
Continental Peas
Down Home Green Beans
Fiesta Corn Skillet
Fresh Corn Patties
Italian Vegetable Skillet
Sautéed Cabbage with Bacon
Sautéed Green Tomatoes
Sicilian Eggplant
Spaghetti Squash with Herb Butter
Tomato Salad Platter
Zucchini and Stuffing Casserole