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Mediterranean Vegetables

Vegetable cooking spray
1 cup cubed, unpeeled eggplant
1 1/2 cup sliced onions
1 1/2 cup thickly sliced zucchini
1 cup julienne cut carrots
1/4 tsp. thyme leaves
1 cup green pepper strips
1 bay leaf
1/2 tsp. crushed fresh garlic
Dash of ground black pepper
16 oz. Can low-sodium tomatoes, coarsely chopped

Coat a large heavy pan with vegetable cooking spray and heat over medium heat. Add onions, green pepper, and garlic. Saute, stirring occassionally, until onions are transparent, about 5 minutes. Mix in tomatoes, eggplant, zucchini, carrots, thyme, bay leaf, and pepper. Cover and simmer over medium-low heat, stirring occasionally, until vegetables are tender, about 10 minutes. Remove cover and cook an additional 5 minutes. Remove bay leaf. Makes 4 servings.

Nutritional Analysis:
Calories: 70.6
Grams Fat: .539
Cholesterol: 0r

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