Serves: 4
Total Calories: 189

1/4 cup olive oil
2 cloves garlic minced
1 large onion halved and thinly sliced
1 medium eggplant (about 1 lb) cut into 1 1/2 inch cubes
6 small or 4 medium zucchini cut into 1/2 inch rounds
2 medium-size green peppers cut into 1 inch pieces
4 large or 6 medium tomatoes coarsely chopped
1/4 cup chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup tightly packed chopped fresh basil

Cook garlic and onion in olive oil over medium heat in a large heavy pot until soft, about 7 minutes. Add eggplant and zucchini. Cover and cook over medium heat for 10 minutes, stirring occasionally. Add peppers, cover, and cook 5 minutes more. Add tomatoes, parsley, thyme, salt, and pepper. Cover and cook over low heat about 20 minutes, until all vegetables are tender but not mushy. Remove from heat, stir in chopped basil, and adjust salt and pepper to taste. Serve hot or cold.

Nutritional Facts:

Serves: 4
Total Calories: 189
Calories from Fat: 120

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Thai Yellow Curry with Eggplant and Sweet Potato
Falafel
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Stuffed Cabbage
Black Bean and Spinach Burritos