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Eggplant, zucchini, tomatoes, bell pepper, garlic and onion sauteed with fresh herbs. Perfect way to use up your summer garden vegetables.

4 from 1 vote
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103.6 Cals 3.8 Protein 23.2 Carbs 1.1 Fats
Yield: 6 servings
COURSE: Dinner
CUISINE: American


  • 1 large onion, chopped
  • 2 red bell peppers, chopped
  • 3-4 small zucchini squash, cut into 1/4 inch slices
  • 1 large eggplant, peeled and cubed
  • 4 large tomatoes, chopped
  • 3 cloves garlic, chopped
  • 2 tbsp chopped fresh parsley
  • 1 bay leaf
  • 1 sprig rosemary
  • 2 sprigs of thyme
  • salt and fresh pepper to taste
  • 1/3 cup seasoned whole wheat bread crumbs
  • olive oil spray, I used my Misto


  • In a 4-quart dutch oven or saucepan, spray a pan with cooking spray.
  • Cook the onion and the garlic on low heat until soft, 5-6 minutes, do not let garlic burn.
  • Add eggplant, peppers and tomatoes, bring to simmer covered for 15 minutes.
  • Add zucchini, simmer for 10 more minutes or until the vegetables are soft.
  • Stir in the herbs, season with salt and pepper to taste.
  • Sprinkle on the bread crumbs and cook another 5 minutes.
  • Remove the bay leaf and serve.


Serving: 11/4 cup, Calories: 103.6kcal, Carbohydrates: 23.2g, Protein: 3.8g, Fat: 1.1g, Sodium: 96.4mg, Fiber: 5.4g, Sugar: 3.1g
Blue Smart Points: 1
Green Smart Points: 1
Purple Smart Points: 1
Points +: 3
Keywords: Vegetarian Meals