6 servings / 36 min
Prep 15 min / Cook 21 min
Ingredients
- 2 tbsp (25 mL) canola oil
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 1 medium eggplant, large-diced
- 1 red pepper, chopped coarsely
- 3 cups (750 mL) tomatoes, chopped
- 2 small zucchini, halved and sliced
- 1 tsp (5 mL) ground thyme
- 2 tbsp (25 mL) tomato paste
- 1 tsp (5 mL) ground oregano
- 1 tsp (5 mL) dried basil
- 1 tsp (5 mL) granulated sugar
Directions
- In large skillet, heat canola oil over moderate heat. Add onion and garlic, sauté until tender, about 3 minutes.
- Add eggplant, red pepper, tomatoes and zucchini; sauté about 3 more minutes. Stir in thyme, tomato paste, oregano, basil, and sugar. Simmer until vegetables are tender-crisp, about 15 minutes.
Nutritional info per serving (1 cup / 250 mL)
- Calories: 110
- Protein: 3 g
- Total fat: 5 g
Saturated fat: 0 g
Cholesterol: 0 mg - Carbohydrates: 16 g
Fibre: 6 g
Sugars: 8 g
Added sugars: 1 g - Sodium: 210 mg
- Potassium: 621 mg
