2 medium green bell peppers, chopped
1 cup chopped yellow onion
8 ounces chopped eggplant (about 2 cups)
4 ounces sliced mushrooms (about 1c)
2 cloves garlic, minced
2 tblspns dried basil, crumbled
1 can (14 1/2 ounces) diced tomatoes with Italian herbs
3 cups water
1/2 cup red wine or 1/2 cup water
1 can (15 ounces) reduced sodium white beans, rinsed and drained
2 tspns sugar (or 2 packets sweet n'low)
1/4 tspn salt
1/4 cup minced parsley
1 1/2cups (6 ounces)shredded reduced-fat
Preheat oven 350 degrees f.
Place a dutch oven ove medium-high
heat until hot. Coat Dutch Oven with cooking spray. Add peppers and onions and cook 4 minutes or until onions are translucent, stirring frequently.
Add eggplant, mushrooms, garlic and all but 1 teaspoon of basil. Cook 4 minutes, stirring frequently. Add tomatoes, water and wine; stir to blend. Reduce heat, cover tightly and simmer 30 minutes, stirring occasionally.
Remove Dutch oven from heat. Stir in beans, sugar and salt. Cover and let stand minutes to blend and for beans to heat thoroughly. Toss parsley with cheese and top each serving with 1/4 cup mixture.
Serving Suggestions; Serve with a salad of mixed greens, cucumber and capers with low-fat balsamic vinagirette.
- 3 vegetable
- 1 starch
- 1 meat
- Calories 210
- Carbohydrates 30 g
- Chlorestoral 3 mg
- Protein 16 g
- Sodium 647 mg (really high)