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Eggplant and Vegetable Saute

Source of Recipe

Unkown
Exchanges
Serves: 6

- 1 large eggplant (about 1-1/4 lbs), unpeeled, cut into 1/2" cubes
- 3 cups frozen stir-fry pepper blend
- 4 teaspoons minced roasted garlic
- 3/4 teaspoon dried rosemary leaves
- 1/2 teaspoon dried thyme leaves
- 2 teaspoons olive oil
- 1 can (15 oz.) cannellini or Great Northern beans, rinsed, drained
Pepper, to taste

Cook eggplant, pepper blend, garlic, and herbs in oil in large saucepan over medium heat, covered, until vegetable are tender, 8 to 10 minutes, stirring occasionally. Stir in beans; cook until hot through, 1 to 2 minutes. Season to taste with pepper.

Per Serving: Calories: 109, Fat: 2 g, Cholesterol: 0 mg,
Sodium: 114 mg, Protein: 4.1 g, Carbohydrate: 19.1 g ++++ Exchanges: 2 Vegetable, 1 Bread, 1/2 Fat