81/2 cup each
  1. Heat oil in a large saucepan over medium high heat and saute onion, garlic, bell peppers and eggplant until tender, about 15 minutes.
  2. Add tomatoes and basil, cook about 10 minutes. Add pepper and parsley before serving.
  3. Serve hot. Cover and refrigerate within 2 hours.
Recipe Notes

Serve with pasta and top with 2 tablespoons shredded cheese for a complete meal.

Nutrition Facts
Amount Per Serving (1/2 cup eachg)
Calories 81 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg 0%
Sodium 67mg 3%
Potassium 294mg 8%
Total Carbohydrates 12g 4%
Dietary Fiber 4g 16%
Sugars 5g
Protein 2g 4%
Vitamin A 18%
Vitamin C 91%
Vitamin D0%
Calcium 3%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
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