Prep 10 mins
Cook 20 mins
A healthy, low fat, low calorie recipe adapted from a book - which in effect - I retrieved from my culinary archives just recently. Karen Meyer's 'The Artful Vegetarian' was published in 1988, a long time ago! I am posting this recipe here for the Healthy for the Holidays Challenge.
- 1⁄2-1 tablespoon oil
- 3 -6 garlic cloves, finely chopped
- 1 onion, finely chopped
- 2 cups eggplants, diced
- 2 cups mushrooms, chopped
- 4 -6 tomatoes, roughly chopped
- 4 zucchini, sliced
- 1⁄2 teaspoon brown sugar
- 2 teaspoons tamari (see Notes)
- 2 tablespoons chopped parsley
- 1 teaspoon dried oregano
- Heat the oil in a large (preferably non-stick) pan and lightly sauté the garlic and onion for 2-3 minutes, until it has softened but not browned.
- Add the eggplants, mushrooms, tomatoes, zucchini, sugar, tamari, parsley and oregano, and cook, stirring occasionally for 6-8 minutes or until the vegetables are just cooked.
- Cook the pasta in plenty of boiling water for 10-15 minutes, drain well, and pile the pasta into a serving dish and spoon the sauce over the top.
- Notes: Tamari is a pure form of soy sauce, free of chemicals and preservatives. It can be used in any recipe instead of stock cubes, and is available in health food stores and larger supermarkets.
I enjoyed this for lunch today! I used maybe 1 tbls. oil, quartering the recipe. I topped with fresh parsley and basil. Thank you! Made for Adopt a Recipe.
I understand this is a low fat recipe. But I just couldn`t make it with 1 tablespoon oil. I would think layering the ingredients then baking may give better results then I got. I didn`t find this to be a sauce. It was more of a bunch of chunky veggies. I will make again with Bluemoons revised version above and then post a review with stars in the future. I will wait for summer fresh veggies.