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12 servings, 1/2 cup (125 mL) each
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Substitute 1 lb. (450 g) Japanese or other small eggplant slices for the zucchini. Just cut the eggplant lengthwise in half, then crosswise into 1/4-inch-thick slices before adding to the cooked onions, garlic and seasoning.
Here's a tasty new way to enjoy your vegetables. And as a bonus, it can be part of a healthy eating plan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.