This recipe is one I recently discovered while looking for some healthy alternatives to what I normally eat. It's full of yummy veggies, is low-cal, and low-fat. I've also tweeked the recipe just a bit and turned it into a more Indian-style dish rather than the Mediterranean/French cuisine it is supposed to be. Hope you enjoy it as much as I do!
Ingredients:
2 tablespoons olive oil
1/2 onion, chopped
2-3 cloves of garlic, minced
1 eggplant, peeled & cubed
1 zucchini, halved length-wise & sliced
1 container of sliced mushrooms
1 can of diced tomatoes
salt & pepper to taste
1 teaspoon tumeric
1 tablespoon curry powder
1 teaspoon ground ginger
In a large skillet, saute the onion & garlic in olive oil on medium-high heat for 2-3 minutes. Add eggplant, zucchini, mushrooms, tomatoes, and spices. Bring to a boil; reduce heat and simmer covered for 10 minutes, or until veggies are soft. Cook uncovered for 5 minutes until most of the liquid is evaporated. Serve with rice.
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