Garden Cuisine: Mediterranean Vegetables

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* Exported from MasterCook Mac *

 

Mediterranean Vegetables

 

Recipe By : Garden Cuisine, Paul Wenner, p276

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 large onion -- chopped

2 cloves minced garlic

1 teaspoon olive oil

2 Japanese eggplants -- cut in into 1 " cubes

- optional use 4 cups VeggiePack

2 large tomatoes -- cut into wedges

1/2 green bell pepper -- cut into 1 " pieces

2 stalks celery -- sliced

1/2 teaspoon fresh basil

1/4 teaspoon coriander

1/4 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon lemon juice

- cooked brown rice or pasta -- for serving

 

Serve these flavorful vegetables with brown rice or with whole-grain pasta.

 

Saute the onion and garlic in the olive oil in a large nonstick

skillet for 3 minutes. Add the eggplant cubes and 2 tablespoons of

water, then cover and cook until the eggplant is tender, about 15

minutes. stir occasionally.

 

Add the tomatoes, bell pepper, celery, basil, coriander, cinnamon,

salt and pepper. Cover and cook over medium-low heat until the

vegetables are just gender, about 10 minutes. Stir in the lemon juice.

 

 

 

 

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Per serving (excluding unknown items): 33 Calories; 1g Fat (22%

calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol;

194mg Sodium

Food Exchanges: 1 Vegetable

 

 

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