Source: Diabetic Cooking Magazine/Chef Michel Nischan

A delicious, savory spread made with eggplant, zucchini, and tomatoes.

Servings

1 whole eggplant (medium size)
2 large tomato , seeded and chopped
1 cup chopped zucchini , minced
0.25 cup fresh chopped green onion
2 tbsp red wine vinegar
1 tbsp olive oil
1 tsp honey
1 medium garlic cloves , minced
1 tbsp fresh basil , finely chopped
2 tsp fresh oregano , finely chopped
1 tsp fresh thyme , finely chopped
0.12 tsp black pepper
0.25 cup Nuts, pineapple, pignolia, dried (or slivered almonds)
32 piece Crackers, melba toast, plain, piece, 3 3/4" x 1 3/4" x 1/8"

1 Preheat oven to 375 degrees F.
2 Poke holes in surface of eggplant with fork. Place in shallow baking pan.
3 Bake 20 to 25 minutes or until tender. Cool completely.
4 Peel and discard skin. Finely chop eggplant. Place in colander, and press to squeeze out excess liquid.
5 Combine eggplant, tomatoes, zucchini, green onions, vinegar, oil, honey, garlic, basil, oregano, thyme, and black pepper in large bowl. Mix well.
6 Refrigerate 2 hours to allow flavors to blend.
7 Stir in the pine nuts just before serving. Spread on melba toast rounds and serve.

This recipe is meant to go with the Grilled Shrimp With Green Onions recipe, but it's great on its own or with any other light dish.