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Ingredients

Directions

  • In a large saucepan, heat oil over medium heat. Add eggplant, yellow sweet pepper, onion and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally.

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  • Stir in tomatoes, zucchini, wine, vinegar, salt and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is slightly thickened, stirring occasionally. Stir in basil.

Nutrition Facts

87 calories; 3 g total fat; 0 mg cholesterol; 303 mg sodium. 11 g carbohydrates; 2 g protein;

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