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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Eggplant, zucchini, mushrooms and tomatoes. Ingredients:
1 lb eggplant, coarsely chopped |
2 cups of thinly sliced zucchini |
2 cups of sliced fresh mushrooms |
2 teaspoons olive oil |
1/2 cup chopped onion |
1/2 cup of chopped fresh fennel |
2 garlic cloves, minced |
1 (14 1/2 ounce) can no-salt-added whole tomatoes, undrained |
1 tablespoon tomato paste |
2 teaspoons dried basil leaves |
1 teaspoon sugar |
Directions:
1. Preheat oven to 350°F.
2. Arrange eggplant, zucchini, and mushroom in 9-inch square baking dish. Heat oil in small skillet over medium heat; cook and stir onion, fennel, and garlic 3 to 4 minutes until onion is tender.
3. Add tomatoes, tomato paste, basil, and sugar.
4. Cook and stir about 4 minutes or until sauce thickens; pour sauce over eggplant mixture.
5. Cover and bake 30 minutes cool slightly before serving.
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