Melange of Vegetables

Ingredients

• 1 or 2 small eggplant, about 1/2 pound
• 2 or 3 yellow squash, about 1/2 pound
• 2 or 3 zucchini, about 1/2 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 Information

  • Nutritional analysis per serving (4 servings)

    185 calories; 13 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 2 grams protein; 11 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Unless the eggplant is very small, cut it in half lengthwise. Cut each half into 1/4-inch slices. There should be about 2 1/2 cups. (If it is very small, cut it into rounds.)
2. Repeat this procedure with the yellow squash and zucchini, cutting as indicated, depending on size. There should be about 2 cups of each.
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.
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.

30 minutes