2 baby eggplants or 1 very small eggplant (about 8 oz.)
1 large zucchini, quartered lengthwise and cut into 1/2-inch slices
1 large squash, quartered lengthwise and cut into 1/2-inch slices
1 can of chickpeas/garbanzos
1 large tomato, chopped
2 teaspoons bottled minced garlic (4 cloves)
1/4 teaspoon dried rosemary or thyme, crushed
1/4 teaspoon ground black pepper
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 1/2 cups low-sodium tomato juice
1 tablespoon white or regular balsamic vinegar
2 teaspoons olive oil
If desired, peel eggplant. Cut eggplant into 3/4-inch pieces (you should have about 3 cups).
In a pan, saute tomato and add eggplant, zucchini, yellow squash, cannellini beans, tomato, garlic, rosemary, pepper, and dried basil, if using. Add tomato juice.
Cover and cook on low-heat. Stir in fresh basil, if using, and balsamic vinegar.
Nutrition Facts Per Serving:
PER SERVING: 227 cal., 5 g total fat (1 g sat. fat), 4 mg chol., 424 mg sodium, 41 g carb. (10 g fiber, 8 g sugars), 12 g pro.