In this vegetable dish, zucchini is baked with eggplant, tomatoes, mushrooms, onion, fennel and garlic to create an elegant low-fat accompaniment to any entrée.
Makes 6 servings
|1||pound eggplant, coarsely chopped|
|2||cups zucchini slices|
|2||cups mushroom slices|
|3||sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray|
|2||teaspoons olive oil|
|1/2||cup chopped onion|
|1/2||cup chopped fresh fennel (optional)|
|2||cloves garlic, minced|
|1||can (about 14 ounces) no-salt-added whole tomatoes, undrained|
|1||tablespoon no-salt-added tomato paste|
|2||teaspoons dried basil|
- Preheat oven to 400°F. Divide eggplant, zucchini and mushrooms into 3 portions. Arrange each portion on foil sheet.
- Heat oil in small skillet over medium heat. Add onion, fennel and garlic; cook and stir 3 to 4 minutes or until onion is tender. Add tomatoes with juice, tomato paste, basil and sugar. Cook and stir about 4 minutes or until sauce thickens.
- Pour sauce over eggplant mixture. Double-fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place on baking sheet.
- Bake 30 minutes. Remove from oven. Carefully open one end of each packet to allow steam to escape. Open and transfer contents to serving dish. Garnish, if desired.
|Serving Size:||3/4 cup|
|Calories from Fat||23 %|
|Total Fat||2 g|
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