Our version of this classic French stew is the perfect solution for an overflowing garden. Packed with peppers, onions, eggplant, zucchini, tomatoes and basil; this recipe is ready in just 35 minutes and is bursting with flavor. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a large saucepan cook sweet pepper and onion in hot oil over medium heat for 5 minutes, stirring occasionally. Add garlic; cook and stir for 1 minute. Add eggplant, zucchini, broth and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are just tender.

  • Meanwhile, place half of the chopped tomatoes in a blender; cover and blend until smooth. Add blended tomatoes and remaining chopped tomatoes to the eggplant mixture. Cook, covered, for 3 to 4 minutes more or until chopped tomatoes are just softened.

  • Stir in snipped basil just before serving. To serve, ladle stew into shallow bowls. Sprinkle with cheese, pine nuts and small basil leaves.

Nutrition Facts

108 calories; 5 g total fat; 1 g saturated fat; 3 mg cholesterol; 205 mg sodium. 13 g carbohydrates; 4 g fiber; 6 g sugar; 4 g protein;