- 2 Tbsp canola oil 30 mL
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 1 medium eggplant, large-diced
- 1 red pepper, chopped coarsely
- 3 cups tomatoes, chopped 750 mL
- 2 small zucchini, halved and sliced
- 1 tsp ground thyme 5 mL
- 2 Tbsp tomato paste 30 mL
- 1 tsp ground oregano 5 mL
- 1 tsp dried basil 5 mL
- 1 tsp granulated sugar 5 mL
- 1/2 tsp salt 2 mL
- 1. In large skillet, heat canola oil over moderate heat.
- 2. 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, sugar and salt. Simmer until vegetables are tender-crisp, about 15 minutes. Serve with crusty whole grain breads or over choice of whole wheat pasta or rice.
1 cup (250 mL)
|Total Fat||5 g|
|Saturated Fat||0 g|
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