1 T olive oil
2 smallish eggplants, diced
1 green pepper, diced
1 onion, diced
1 zucchini, diced
4 cloves garlic, minced
1 jar no sugar added spaghetti sauce, 18 oz
1 cup low-fat or nonfat cottage cheese, drained
1/2 cup lowfat mozzarella, grated
1/4 cup Parmesan cheese, grated
Fresh basil leaves
Heat olive oil over medium heat in large skillet and add eggplant. Saute until it begins to brown. Add remaining veggies, and continue to saute until onion begins to become translucent. Add spaghetti sauce and simmer gently 5 minutes. Add cottage cheese and continue to simmer 5 minutes more. Sprinkle mozzarella and Parmesan cheeses over top of veggie mixture and put lid on skillet. At this point you can turn off the burner, and let sit until cheese is melted.
Tear up some fresh basil leaves, sprinkle over top and serve!
Serves 4
Ricotta can be used in place of the cottage cheese.
{ 3 comments… read them below or add one }
This dish is really satisfy and tasty.
This was my first ever attempt at cooking eggplant, and my husband and I both loved it. I left out the green peppers since I didn’t have any, but this was tasty and very filling.
yummo