Key to abbreviations
c. = cup oz. = ounce g = gram
tsp. = teaspoon lb. = pound(s) mg = milligram
Tbsp. = tablespoon
Eggplant Side Dish
1 small eggplant, cubed (about a pound)
1 c. chopped celery
½ c. chopped onion
½ c. chopped green pepper
¼ c. butter or margarine
1 8-oz. can of tomato sauce
1 c. cheddar cheese, shredded
1½ c. coarsely crushed corn chips
Preheat oven to 350 F. In a large skillet or saucepan, cook the eggplant, celery, onion and green pepper in butter or margarine until tender (about 15 minutes). Stir in the tomato sauce, cheese and a cup of the crushed corn chips. Place in 1½–quart casserole. Cover and bake until heated thoroughly (about 25 to 30 minutes). Before serving, arrange remaining half-cup of corn chips around the outer edge of the casserole.
Makes six (1-c.) servings. Each serving has 300 calories, 22 g fat, 7 g protein, 22 g carbohydrate, 3 g fiber and 380 mg sodium.
Ratatouille
¼ c. olive oil
2 cloves garlic, minced
1 onion, sliced
1 green pepper, seeded and cut in strips
3 medium zucchini, cut in ¼-inch slices
1 medium eggplant, cubed
2 tsp. dried basil
1 tsp. dried oregano
1½ tsp. salt
1/8 tsp. black pepper
3 tomatoes, cut in wedges
Heat oil in large skillet; add garlic, onion, green pepper and zucchini. Cook about three minutes or until onion is tender, stirring frequently. Add eggplant, herbs and seasonings and then cover and cook over medium heat for 15 minutes, stirring occasionally. Add tomato wedges; cover and cook five for minutes longer or until tomatoes are heated. Serve hot or cold.
Makes 10 (1-c.) servings. Each serving has 60 calories, 4.5 g fat, 1 g protein, 5 g carbohydrates, 1 g fiber and 270 mg sodium.
Fall Veggie Skillet
3 Tbsp. olive oil
1 garlic clove, chopped
1 medium eggplant
4 tomatoes
1 green or red pepper
1 onion
1 tsp. salt
¼ tsp. black pepper
2 Tbsp. grated Parmesan cheese
Optional seasonings (basil, oregano)
Cut the eggplant into cubes. Chop the tomatoes into small pieces. Cut the green pepper in half. Remove the seeds and cut it into small pieces. Chop the onion into small pieces. Cut the garlic into tiny pieces. Heat the oil and garlic in a skillet. Add vegetables and seasonings and saute until tender. Top with Parmesan cheese and serve. Add tomatoes just before done.
Makes six (1-c.) servings. Each serving has 120 calories, 8 g fat, 2 g protein, 13 g carbohydrates, 3 g fiber and 470 mg sodium.
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