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Recipe

1 tb Olive Or Vegetable Oil

1 sm Onion; Chopped, About 1/4

-Cup 1 lg Garlic Clove; Crushed

1 sm Eggplant; About 1 Pound, Cut

-Into 1/2-Inch Cubes 3 md Tomatoes; Coarsely Chopped

-About 2 1/4 Cups 1 md Zucchini; Cut Into 1/2-Inch

-Slices, About 2 Cups 1 sm Green Bell Pepper; Chopped

-About 1/2 Cup 1/4 ts Salt

10 1/2 oz Condensed Vegetable Or

-Chicken Broth 10 1/2 oz ;Water

Heat the oil in a Dutch oven, over medium high heat, and cook the onion and garlic for about 3 minutes, stirring occasionally, until the onion is crisp tender. Stir in the remaining ingredients and heat to boiling. Reduce the heat, cover, and simmer about 10 minutes or until the vegetables are crisp tender. Nutrition Information Per Serving: Calories: 80 Protein: 3 Grams Carbohydrates 10 Grams Fat: 3 Grams Cholesterol O Milligrams Sodium 260 Milligrams Potassium 480 Milligrams Posted by Rich Harper