• 1 eggplant, peeled, halved, and sliced
  • 2 red bell peppers, cut in thick strips
  • 1 green bell pepper, cut in thick strips
  • 1 onion, sliced
  • 1/4 cup extra-virgin olive oil
  • Fresh basil (optional)
  1. Preheat the oven to 350 degrees F.
  2. Place the eggplant, peppers, and onion in a nonstick baking dish.  Drizzle with the oil.
  3. Bake in an oven for 20 minutes, basting regularly.
  4. Arrange the vegetables on a serving dish and garnish with fresh basil, if using.

Serves 4

NUTRITION AT A GLANCE

Per serving: 193 calories, 2 g protein, 16 g carbohydrates, 14 g fat, 2 g saturated fats, 5 mg sodium, 0 mg cholesterol, 5 g fiber