Recipe: Roasted Eggplant Medley (with peppers, onion and tomatoes)

ROASTED EGGPLANT MEDLEY

"This is an attractive side dish that goes well with beef, fish or chicken."

1 small eggplant, not peeled (about 12-14 ounces), cut into one-inch cubes (about 4 cups)
1 onion, cut in eighths
1 cup chopped green or yellow bell pepper
1 tablespoon chopped garlic
1 teaspoon Italian seasoning
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
2 medium tomatoes, chopped (about 2 cups)

Preheat oven to 400 degrees F.

In a large bowl, mix vegetables, except tomatoes, with garlic and seasonings. Spread in a 9-inch by 13-inch baking pan that has been sprayed with non-stick cooking spray.

Roast for 10-15 minutes. Add tomatoes and return to oven for 5 minutes or until all vegetables are tender.

Makes 4 cups (8 servings)
One Serving = 1/2 cup

One serving is a good source of fiber.
Carb Servings: 1/2
Exchanges: 1 vegetable

Nutrient Analysis: calories 30, total fat 0g, saturated fat 0g, cholesterol 0mg, sodium 4mg, carbohydrate 7g, dietary fiber 3g, sugars 3g, protein 1g

Source: Quick and Healthy Low-fat, Carb Conscious Cooking by Brenda J. Ponichtera, R.D.