Mediterranean Vegetable Bake (Eggplant, Zucchini and Tomatoes) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Flavorful, filling and healthy side dish. Ingredients:
1 lb eggplant, coarsely chopped |
2 cups sliced zucchini |
2 cups sliced mushrooms |
2 teaspoons olive oil |
1/2 cup chopped onion |
1/2 cup chopped fresh fennel (but recommended) (optional) |
2 garlic cloves, minced |
1 (14 1/2 ounce) can no-salt-added whole tomatoes, undrained |
2 teaspoons dried basil |
1 tablespoon tomato paste |
1 teaspoon splenda sugar substitute or 1 teaspoon sugar |
Directions:
1. Preheat oven to 350.
2. Arrange eggplant, zukes and mushrooms in 9 square baking dish.
3. Heat oil in small skillet over medium heat.
4. Add onion, fennel, and garlic.
5. Sautee 3-4 minutes until onion is tender.
6. Add tomatoes with juice, basil, tomato paste and Splenda.
7. Cook about 4 more minutes until sauce thickens.
8. Pour sauce over veggies.
9. Cover and bake 30 minute.
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