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"I'd never tried eggplant until earlier this week when I found myself the proud owner of 3 eggplants. This is one of the dishes I tried and loved. It was found in the Moosewood Cookbook. This is really good with pasta or rice. It's also good on bread. If you drain any excess liquid from it you can even use is as a filling for crepes and omelets."

Original recipe yields 5 servings


  • Serving Size: 1 (324 g)
  • Calories 180.2
  • Total Fat - 11.8 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 0 mg
  • Sodium - 43.1 mg
  • Total Carbohydrate - 17.6 g
  • Dietary Fiber - 4.8 g
  • Sugars - 9.9 g
  • Protein - 3.1 g
  • Calcium - 55.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 103.7 mg
  • Thiamin - 0.1 mg

Step 1

Heat oil over medium heat in a deep skillet; add garlic, onion and bay leaf; saute 5 minutes.

Step 2

Add eggplant, salt and herbs; stir; cover and cook 15 minutes, stirrling occasionally, for 15 to 20 minutes or until eggplant is soft.

Step 3

Add zucchini, peppers, black pepper and tomatoes; cover and simmer for 10 minutes or until zucchini and bell peppers are tender.

Step 4

Serve hot, warm or at room temperature with optional parsley and olives if desired.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Just the right amount of spices. The timing and instructions are right on. I made the whole recipe and will enjoy reheating some for several lunches. It is a healthy, fairly low calorie recipe and so enjoyable. Tha ks Dreamer this is a keeper

(6 Apr 2013)