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Ingredients
1 or 2 small eggplant, about ½ pound
2 or 3 yellow squash, about ½ pound
2 or 3 zucchini, about ½ pound
¼ cup olive oil
1 ½ cups finely chopped onions
⅛ teaspoon dried red pepper flakes
Salt to taste if desired
Freshly ground pepper to taste
¼ cup finely chopped parsley
¼ cup finely chopped basil
Nutritional analysis per serving (4 to 6 servings)
12 grams carbs; 131 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 3 grams fiber; 388 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Unless the eggplant is very small, cut it in half lengthwise. Cut each half into ¼-inch slices. There should be about 2 ½ cups. (If it is very small, cut it into rounds.)
- Step 2
Repeat this procedure with the yellow squash and zucchini, cutting as indicated, depending on size. There should be about 2 cups of each.
- Step 3
Heat the oil in a heavy, deep skillet or casserole. When it is quite hot add the eggplant and onions. Cook, stirring often, about 2 minutes.
- Step 4
Add pepper flakes, zucchini and yellow squash, salt and pepper. Cook, stirring often, 3 to 4 minutes. Cover and continue cooking about five minutes. Sprinkle with parsley and basil and stir to blend.
Private Notes
Comments
Beware of pepperflakes! They remain as strong es pure. The mixture of vegetables is a nice combination complementing each other. For seasoning we chose Soja sauce. My family enjoyed the meal without any commentation. This happens only when it has been a really felicitous cooking.