Mixed Vegetables in a Spicy Tomato Sauce

"A good low calorie vegetable main dish! Again adapted from a recipe I found on the net"
 
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Ready In:
1hr
Ingredients:
13
Serves:
2

ingredients

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directions

  • Preheat oven to 450F.
  • In a casserole put in the aubergine, zucchini, onion and mushrooms.
  • Mix the rest of the ingredients with the tomato paste and the water Pour over the vegetables and mix well.
  • Bake in preheated oven till the aubergine is tender, (approx. 45 mins) stirring occasionally.
  • Add water as necessary if reqd, but the dish should turn out relatively dry, and slightly browned at the edges.

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Reviews

  1. Delicious! I scaled the recipe in half & served as a side dish to grilled tuna steaks & steamed rice. I skipped the ketchup & butter, added a cup of my own tomato sauce and didn't allow it to dry out as I wanted some sauce with the meal. There's enough left for my lunch today. Thanx Fay!
     
  2. This very much reminds me of an Indian take-off of one of my fave vegetable stews, ratatouille. It's a nice twist with a great spicy taste. Plus, this recipe is extremely Weight Watchers friendly. Mad props to Girl from India. ~Chef 289860~
     
  3. This was very tasty. Like CountryLady I didn't want it too dry so I increased the ketchup and water. Thanks for a great recipe.
     
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RECIPE SUBMITTED BY

<p>Am an avid baker and love cooking too. Live in Mumbai, India.</p>
 
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