1 medium unpeeled eggplant, cut into 1/2 inch cubes
2 small zucchini, cut into 1/2 inch slices
1 medium green bell pepper, chopped (1 cup)
1 medium onion, finely chopped (1/2 cup)
2 medium tomatoes, diced in large pieces
1/4 cup oil (olive)
1 1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, finely chopped
Cook all ingredients in large skillet over medium heat 10-15 minutes, stirring occasionally, until zucchini is tender.
This is courtesy of Betty Crocker. (And, according to Betty, it's only 12o calories per serving!) I tried it out because I visited a farm and had lots of fantastic fresh vegetables (including the eggplant. I've never cooked eggplant before!--hence the new recipe.) I ate this with yummy wild rice and it would be great accompanying some teriyaki/grilled chicken. Eat it for dinner then watch the movie!