Mediterranean Vegetable Bake (Eggplant, Zucchini and Tomatoes)

Flavorful, filling and healthy side dish.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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 1/2ounce) can no-salt-added whole tomatoes, undrained
• 2  teaspoons dried basil
• 1  tablespoon tomato paste
• 1  teaspoon Splenda sugar substitute or 1  teaspoon sugar

Directions

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