Yes, it’s that time of year when we vow to make healthy eating choices. Start here, with a simple, wholesome vegetarian supper, just eggplant, zucchini and tomato with a little feta stirred in, quick to make and full of flavor. Weight Watchers, make this a year-round staple: an entrée serving adds up to just 2 points (Old Points) or 3 points (PointsPlus).
Many thanks to reader Lou Grubaugh who forwarded this recipe last fall, calling it an “oldie but goodie”.
The Oldie? The source is a 25-year old 1987 Sunset Recipe Annual where the headnotes read, “Alone, eggplant is unassertive, but in the proper company, this retiring vegetable grows bold.”
The Goodie? Mediterranean Eggplant has many of the same ingredients as Ratatouille and Caponata yet turns out an entirely different dish, the way a poached egg is nothing like a scrambled egg and a hot dog is a fur cry from a pork chop.
Twenty-five years from now, let’s hope that people will still be sharing this recipe. That would make a Really Old Oldie and a Really Good Goodie.
Time to table: 45 minutes
Makes 5 cups
- 1 tablespoon olive oil
- 1 onion, cut in large pieces
- 3 cloves garlic, roughly chopped
- 1 globe eggplant, about 1 pound, cut in one-inch cubes
- 1 teaspoon dry basil
- 1 zucchini, about 1/2 pound, cut in thick half moons
- 15 ounces canned diced tomatoes (see TIPS)
- 3/4 cup (2.5oz/70g) feta cheese, crumbled
- Salt & pepper to taste
In a large Dutch oven or heavy pot, heat oil until shimmery on medium heat. Add onion and garlic, stir to coat with fat, then cook until onion begins to turn color, about 10 minutes, stirring occasionally.
Stir in eggplant and basil. Cover and cook until eggplant begins to turn color, about 10 minutes, stirring occasionally. Stir in zucchini and cook for 10 to 15 minutes, until eggplant and zucchini are almost completely cooked, stirring occasionally.
Stir in tomato and heat through. Just before serving (see TIPS), stir in feta and season to taste.
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