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Source: dLife

Delicious stew of vegetables that can be served hot on a baked potato or cold with crusty bread.

Prep Time: 5 minutes
Cook Time: 55 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 88.9
Total Carbs 18.2 g
Dietary Fiber 6.7 g
Sugars 10.0 g
Total Fat 1.5 g
Saturated Fat 0.2 g
Unsaturated Fat 0.3 g
Potassium 737.9 mg
Protein 3.6 g
Sodium 213.2 mg
Dietary Exchanges
1/2 Fat , 3 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  Eggplant, fresh, whole, peeled
1 tsp  olive oil
2 each  medium onions
4 each  medium zucchini
2 each  medium bell peppers
2 each  large tomato
1 tbsp  fresh thyme
1 tbsp  oregano leaves
1 tbsp  fresh basil
2 each  medium garlic cloves
0 1/2 tsp  salt
1 pinch  black pepper
  1. Remove the peel of the eggplant, unless it is very young.
  2. Over medium-high heat, heat a large, heavy nonstick skillet, then pour the oil in the skillet and swirl to coat the bottom.
  3. Cook the onions for 2 to 3 minutes, or until tender.
  4. Stir in the remaining ingredients, including the eggplant.
  5. Reduce the heat and simmer, covered, for 30 to 45 minutes, or until the vegetables are thoroughly cooked, stirring occasionally.
  6. Cook, uncovered, for 5 minutes to reduce the liquid.

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