Canned tomatoes are among the most versatile Cantry staple. Picked and packed at their peak nutrition, you’ll want to stock up on every type of canned tomato product: peeled, crushed, diced, pureed and stewed!
2 tablespoons olive oil
1 medium onion, chopped
1 large eggplant, about 1-½ pounds, cut into ¾-inch pieces
1 (14.5-ounce) can no salt added stewed tomatoes
1 (8-ounce) can mushroom stems and pieces, drained
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup shredded low-fat mozzarella cheese
In 12-inch skillet over medium-high heat, in olive oil, cook onion about 5 minutes, stirring occasionally. Add eggplant and cook until tender, 10 to 12 minutes, stirring constantly.
Add stewed tomatoes, mushrooms, basil, salt and pepper, stirring to break up tomatoes; over high heat, heat to boiling. Simmer, uncovered, 5 minutes until mixture thickens, stirring occasionally.
To serve, sprinkle eggplant mixture with shredded cheese.
Nutrition Information Per Serving:
Calories 200; Total Fat 10g (Sat 3g, Trans 0g); Cholesterol 10mg; Sodium 510mg; Total Carbohydrates 23g; Dietary Fiber 8g; Sugars 12g; Protein 7g; Vitamin A 413IU; Vitamin C 16mg; Calcium 165mg; Iron 2mg
% Daily Value: Vitamin A 8%; Vitamin C 25%; Calcium 15%; Iron 10%