|Olive oil||1 teaspoon + 1 ½ tablespoons|
|Small eggplant, peeled and diced into ½-inch pieces (about 3 cups)||1|
|Zucchini, diced into ½-inch pieces||1|
|Small white onion, sliced||1|
|Garlic cloves, minced||2|
|Red bell pepper, chopped 2 plum tomatoes, seeded and chopped||1|
|Dried oregano||½ teaspoon|
|Dried thyme||½ teaspoon|
|Freshly ground black pepper to taste|
|Fresh basil, chopped||¼ cup|
- Heat 1 teaspoon oil over medium-high heat in a large Dutch oven or pot. Add onion and garlic, and cook 3 minutes.
- Reduce heat to medium, add 1 ½ tablespoons oil, stir in eggplant, and cook 7-9 minutes, until eggplant is softened. Stir in zucchini and red pepper, cover, and cook 7 minutes, stirring occasionally. Stir in tomatoes, oregano, and thyme, and cook 3 minutes.
- Season with salt and pepper, sprinkle with basil, and serve.
4 vegetables; 2.5 fats
Side Suggestions: Crusty Bread (Italian or French)
|Serving Size||½ of recipe|
|Saturated Fat||1 g|
|Dietary Fiber||7 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children
Research Review Finds Little Support for Nearly Half of Medical Talk Show Recommendations