3 tblsp. olive oil
1 large bell pepper
5 scallions
3 cups diced eggplant
1 medium zucchini, sliced
1 cup tomatoes, chopped
2 tsp. minced garlic
1 tsp. thyme
1 tblsp. balsamic vinegar
1/2 tsp. Bioforce Herbamare
1/2 tsp. freshly ground pepper
Cut bell pepper in slices and cut slices in half. Cut scallions greens in half inch lengths and chop the scallion whites. Cut eggplant into cubes. Cut zucchini in half, lengthwise and slice. Chop tomato. Mince garlic. Heat olive oil in a large skillet on medium high heat and add scallions. Saute for one minute. Add garlic and saute for one minute. Add bell pepper and saute for one minute. Add eggplant and mix thoroughly. Cover loosely and turn down heat. Simmer vegetables until eggplant is soft. Add zucchini, tomatoes, thyme, Herbamare and pepper. Cover and simmer until zucchini is soft. Remove cover, add balsamic vinegar and turn up the heat. Saute until liquids are absorbed stirring frequently.
4 servings:
Cal 147, Fat 10.5, Carb 13.5, Fiber 4, Protein 2.5, Net Carbs 9.5