Ingredients
- 5 cloves garlic, minced
- 1 medium red onion, chopped
- ¼ cup extra virgin olive oil
- ½ medium eggplant
- 1 medium yellow squash
- 1 medium zucchini
- 1 red bell pepper
- ¾ cup fresh parsley, chopped
- ½ Tbsp Italian seasoning
- ½ cup blueberries
- ½ cup strawberries, sliced
Directions
- Dice eggplant, yellow squash, zucchini, and red pepper into bite size pieces.
- In medium stock pot, saute garlic and onion in olive oil.
- Add eggplant and saute for 5 minutes.
- Except for fruit, add in all other ingredients and mix together on medium to low heat.
- As soon soon as vegetables are cooked, remove from heat and fold in fresh fruit to season.
Handling & Storage
It is best to use eggplant within one day of purchase; but it can be refrigerated for up to four days. Eggplants bruise easily, so handle with care.
Cooked eggplant can be refrigerated for 3 days. Freeze pureed eggplant up to 6 months with a little bit of lemon juice to prevent discoloration.
Nutritional Information
Calories: 126
Total Fat: 9.2 g
Saturated Fat: 1.3 g
Trans Fat: 0.0 g
Cholesterol: 1 mg
Sodium: 14 mg
Total Carbohydrates: 11.7 g
Dietary Fiber: 3.6 g
Sugars: 6.0 g
Protein: 2.1 g
Serves: 6