Serves 4 to 6.
Note: This is one of many variations on the iconic Greek dish. Add chickpeas or chicken and serve over farro or rice for a main dish; it’s great tossed with pasta and sprinkled with hard cheese, too. From Beth Dooley.
• 1/4 c. olive oil, divided
• 2 white onions, diced
• 4 garlic cloves, smashed
• 1 green bell pepper, seeded and cut into 1-in. squares
• 1 red bell pepper, seeded and cut into 1-in. squares
• Salt and freshly ground black pepper
• 2 medium eggplants, cut into 1-in. squares
• 1 medium zucchini, cut into 1-in. squares
• 1 tomato, chopped
• 2 tbsp. fresh chopped oregano
• 2 tbsp. fresh chopped basil
• 1/2 c. vegetable or chicken stock
• 2 tbsp. fresh lemon juice
• 1 1/2 c. cooked, drained chickpeas, optional
• Cooked farro or rice
• Greek yogurt for garnish, optional
• Lemon wedges for garnish, optional
In a large, wide deep skillet, heat 2 tablespoons oil over medium heat, and sauté the onions, garlic and peppers, until soft, about 7 minutes. Season with salt and pepper. Place in a separate bowl and set aside.
Add a little more of the oil to the skillet, return to the heat, and sauté the eggplant and zucchini, until soft, about 8 to 10 minutes. Return the cooked onion mixture to the skillet and add the tomato, oregano and basil and any remaining oil and stir in the stock. Reduce the heat to low, cover the pan and simmer, stirring occasionally, until the vegetables are very tender, about 25 to 30 minutes. Season with the lemon juice and more salt and pepper to taste. Toss in the chickpeas if using and heat through. Serve over cooked farro or rice, with Greek yogurt and lemon wedges on the side.
Nutrition information per each of 6 servings (without chickpeas):
Calories 185 Fat 10 g Sodium 20 mg
Carbohydrates 24 g Saturated fat 1 g Total sugars 10 g
Protein 3 g Cholesterol 0 mg Dietary fiber 6 g
Exchanges per serving: 2 vegetable, 1 carb, 2 fat.