Vegetarian

Mediterranean Eggplant and Zucchini takes 5 minutes to prepare.

Mediterranean Eggplant and Zucchini takes 25 minutes to cook.

Mediterranean Eggplant and Zucchini makes 6 servings.

The ingredients for Mediterranean Eggplant and Zucchini are:

2 Peeled Medium Size Italian Eggplants

3 cups (about 2 medium) Zucchinis (w/ or w/o peel)

1 can Stewed tomatoes

1 medium onion

4 cloves garlic

Garlic powder, Onion Powder, Salt and pepper to taste

Here is how you make Mediterranean Eggplant and Zucchini:

Slice your zucchini and eggplant into your preferred size. I cut mine into 1/8 slices. Chop up your onion and your garlic. Spray your pan with Pam and sautee your onion, garlic, zucchini and eggplant until soft and brown or whatever firmness you desire. Add can of stewed tomatoes and seasonings, simmer until some of the tomato juice is cooked out. Serve alongside greek yogurt or stuff in pita with yogurt for a good lowfat veggie dish! Number of Servings: 6Recipe submitted by SparkPeople user ECHOEDG.

The nutritional information for Mediterranean Eggplant and Zucchini is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 87.4

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 41.5 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 6.8 g
• Protein: 3.1 g

The dietary needs meet for Mediterranean Eggplant and Zucchini is Vegetarian