Vegetarian

ESP Veggies (Eggplant, Squash, and Potatoes) is for Side Dish.

ESP Veggies (Eggplant, Squash, and Potatoes) takes 15 minutes to prepare.

ESP Veggies (Eggplant, Squash, and Potatoes) takes 30 minutes to cook.

ESP Veggies (Eggplant, Squash, and Potatoes) makes 5 servings.

The ingredients for ESP Veggies (Eggplant, Squash, and Potatoes) are:

5 Cups Eggplant, peeled and cut into bite sized chunks
4 Cups Crookneck Squash Cut into bite sized chunks
3 Cups Potatoes Cut into bite sized chunks
(I didn't peel either the crookneck or potatoes, but if you want to, go ahead)
1/2 Cup diced onion, 2 Tbs Vegetable oil
1 can (10 oz) Ro-Tel Tomatoes

Here is how you make ESP Veggies (Eggplant, Squash, and Potatoes):

Peel and chop eggplant, remove seeds if there are too many. Salt and let drain while preparing other vegetables, then measure. Chop other vegetables. Heat oil in large pan, then add all vegetables, except tomatoes. Cook about 25 minutes, on med-low heat until almost done, then add tomatoes and cook another 5 minutes.Serving Size: makes 5 1-cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user PATTYS1959.

The nutritional information for ESP Veggies (Eggplant, Squash, and Potatoes) is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 171.0

• Total Fat: 5.9 g
• Cholesterol: 0.0 mg
• Sodium: 268.1 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 6.7 g
• Protein: 3.7 g