Terrific recipes in less than 30 minutes.
Prep time: 25 minutes
Start to finish: 25 minutes
2 tablespoons olive or vegetable oi
l1 large eggplant, cut into 1/2-inch cubes (4 cups)
1 large onion, chopped
1 medium green bell pepper, chopped
1 clove garlic, finely chopped
1/2 cup sliced zucchini
3 teaspoons chili powder
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/8 teaspoon salt
1 can (15.5 ounces) great northern beans, drained, rinsed
1 can (14.5 ounces) whole peeled tomatoes, undrained
1 can (8 ounces) tomato sauce
In 4-quart Dutch oven or saucepan, hat oil over medium heat. Add eggplant, onion, bell pepper and garlic; cook, stirring occasionally, until vegetables are crisp-tender.
Stir in remaining ingredients, breaking up tomatoes. Cook about 10 minutes, stirring occasionally, until zucchini is tender. Makes 4 servings.
One serving contains 290 calories, 8 g. fat, 0 mg. cholesterol, 830 mg. sodium, 43 g. carbohydrate, 14 g. fiber, 12 g. protein.
Source: Betty Crocker 300 Calorie Comfort Food