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This Mediterranean dish is full of vitamins and minerals, and it tastes great too.


Makes 6 servings


1/2 pound eggplant, cut into 1/2-inch cubes
1 small onion, sliced and separated into rings
1 small zucchini, thinly sliced
1/2 medium green bell pepper, chopped
1 tomato, cut into wedges
1 stalk celery, chopped
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt (optional)
1/4 teaspoon dried chervil leaves
1/4 teaspoon dried oregano leaves
1/8 teaspoon instant minced garlic
1/8 teaspoon dried thyme leaves
Dash ground pepper


  1. Combine all ingredients in 2-quart microwavable casserole; cover. Microwave on HIGH 7 to 10 minutes or until eggplant is translucent, stirring every 3 minutes.

Nutritional Information

Serving Size: 1/6 of total recipe
Fiber 2 g
Carbohydrate 6 g
Cholesterol 1 mg
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 15 %
Calories 29
Protein 1 g
Sodium 29 mg

Dietary Exchange

Vegetable 1

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