MEDITERRANEAN VEGETABLE BAKE (EGGPLANT, ZUCCHINI AND TOMATOES)

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Mediterranean Vegetable Bake (Eggplant, Zucchini and Tomatoes) image

Make and share this Mediterranean Vegetable Bake (Eggplant, Zucchini and Tomatoes) recipe from Food.com.

Provided by little_wing

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb eggplant, coarsely chopped
2 cups sliced zucchini
2 cups sliced mushrooms
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped fresh fennel (but recommended) (optional)
2 garlic cloves, minced
1 (14 1/2 ounce) can no-salt-added whole tomatoes, undrained
2 teaspoons dried basil
1 tablespoon tomato paste
1 teaspoon Splenda sugar substitute or 1 teaspoon sugar

Steps:

  • Preheat oven to 350.
  • Arrange eggplant, zukes and mushrooms in 9" square baking dish.
  • Heat oil in small skillet over medium heat.
  • Add onion, fennel, and garlic.
  • Sautee 3-4 minutes until onion is tender.
  • Add tomatoes with juice, basil, tomato paste and Splenda.
  • Cook about 4 more minutes until sauce thickens.
  • Pour sauce over veggies.
  • Cover and bake 30 minute.

Nutrition Facts : Calories 66, Fat 1.9, SaturatedFat 0.3, Sodium 35.5, Carbohydrate 11.8, Fiber 4.4, Sugar 5.8, Protein 3

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