Baked zucchini~eggplant and tomatoes^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Thinly sliced eggplant |
| 1 | medium | Thinly sliced zucchini |
| 2 | Tomatoes, sliced thinly | |
| 1 | medium | Thinly sliced onion |
| ¼ | teaspoon | Deird thyme |
| ¼ | cup | Chicken stock |
| 3 | cloves | Galric, minced |
| 1 | tablespoon | Low sodium soy sauce |
| dash | Pepper | |
Directions
Arrange vegetables in layers in a sprayed baking dish, making sure mushrooms are covered so they don't dry out. Combine remaining ingredients and pour over vegetables. Bake at 400F., covered, a half hour. Eat.
Per serving: Calories: 82 Protein: 4.5g Carbohydrates: 17g Fat: trace Sodium: 165mg Cholesterol: 0mg
Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-30-95